(originally made 3/2013)
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 crockpot. I was concerned, the vinegar smell was
overwhelming and Tim is supersensitive to it. I used a smaller amount
of the crushed red pepper flakes, since I'm the only one that likes the
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).
* Exported from MasterCook *
Balsamic Roast Beef Recipe
1 3 to 4 pound boneless roast beef (chuck or round roast) -- (used chuck roast)
1 cup beef broth -- (used reduced sodium)
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes -- (used about 1/4t)
4 cloves garlic -- chopped (used jarred minced)
roast into crockpot. 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. 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.
You can skim off the fat, put the juices into the pan and reduce it down to use as a dip.