Was lacking in ambition yesterday, but didn't feel like eating take out for date day, so first thing yesterday morning I threw this roast recipe into the slow cooker. I was concerned, the vinegar smell was overwhelming and Tim is super sensitive to it. I used a smaller amount of the crushed red pepper flakes, since I'm the only one that likes the heat.
The end result was amazing. Not vinegary at all. I
served ours on buttered toasted rolls. Tim had his with mozzarella
cheese, tossed under the broiler for a few mins to melt. I had mine
with thinly sliced red onion and jalapeno mustard.
Absolutely delicious and I'm looking forward to the leftovers for lunch today :) Be sure to go check out the AddAPinch blog, she repurposes the leftovers 2 ways (reducing the juices for a dip type sandwich and also stuffed mushrooms).
Balsamic Roast Beef
Ingredients
- 3 to 4 pound boneless roast beef- I used a chuck roast
- 1 cup beef broth, reduced sodium
- 1/2 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes
- 4 cloves garlic, minced
Instructions
- Place roast into slow cooker. Combine all remaining ingredients and pour over meat. Cook on low for 6 to 8 hrs or high for 4 hrs. Shred meat with two forks.
Notes
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