I stole this recipe for Balsamic Beef from a cookbook called Add A Pinch. This slow cooker recipe makes a tasty beef dish for dinner. Beef roast is placed in a slow cooker. A mixture of beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, honey, garlic and red pepper flakes is poured over the beef. After cooking for several hours the beef is removed and shredded. The balsamic sauce is served over the shredded meat. You can rule the world with this recipe.
“It is well to remember that the stomach governs the world,” wrote Churchill when planning the feeding of his troops on the north-west Indian frontier at the tail-end of the nineteenth century. – Cita Stelzer, Dinner with Churchill: Policy-Making at the Dinner Table (see more quotes in the Quotes tab)
Spray the inside of a 6 quart slow cooker with oil. Put 3-4 lbs boneless chuck or round roast in the slow cooker.
In a small bowl, combine 1 cup beef broth, ½ cup balsamic vinegar, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce and 1 tbsp honey.
Add in 4 minced cloves of garlic and ½ tsp red pepper flakes.
Pour the mixture over the beef.
Cover and cook on HIGH for 4 hours or on LOW 6 to 8 hours. Using tongs, transfer the roast beef to serving dish.
Break apart with 2 forks, and then return to slow cooker.
Serve with extra sauce if desired.
Balsamic Beef
Ingredients
- 3-4 lbs boneless chuck or round roast
- 1 cup beef broth
- ½ cup balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 4 garlic cloves chopped
- ½ tsp red pepper flakes
Instructions
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Spray the inside of a 6 quart slow cooker with oil. Put the beef in the slow cooker.
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In a 2 cup measuring cup or small bowl, combine the broth, vinegar, Worcestershire sauce, soy sauce, honey, garlic and red pepper flakes. Pour the mixture over the beef.
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Cover and cook on HIGH for 4 hours or on LOW 6 to 8 hours.
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Using tongs, transfer the roast beef to serving dish. Break apart with 2 forks, and then ladle ¼ to ½ cup of the sauce in the slow cooker over the beef for serving. Refrigerate the remaining sauce in an airtight container for another use.
Recipe Notes
Leftover stuffed mushrooms: Preheat oven to 350 F. Arrange 8 medium to large Portobello mushroom caps on a large baking sheet. Skim fat from sauce and discard. Pour ½ cup of the sauce into a saucepan set over medium heat. Stir in 1 tbsp butter and some leftover beef and cook until warmed through, about 8 minutes. Fill each mushroom cap with beef and drizzle with sauce. Bake 15 to 20 minutes.