Happy New Year! Since it’s actually a bit cooler now in Southern California, here’s a nice roast recipe to warm you up.
Crockpot recipes are super easy, and this one is no different. I hardly use mine anymore now that I have the Instant Pot (it truly does it all!), but it’s nice when you need a bigger pot for your meat or have to serve more people.
The meat practically fell apart with the touch of a fork after it was done cooking– just the way meat should be.
You can serve this recipe with some rice, a salad, or some roasted greens. That’s dinner done in no time!
Recipe from Closet Cooking.
Slow Cooker Balsamic Roast Beef
Ingredients
- 1 tablespoon oil
- 3 pounds Ontario Corn Fed Beef roast such as chuck, round, brisket
- 1 large onion, sliced
- 4 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 pound baby carrots
- 1 pound diced potatoes
Directions
- Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides.
- Add the onions and cook for about 2-3 minutes.
- Add the garlic and red pepper flakes. Cook for another minute.
- Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
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