Skip to main content

Balsamic Roast Beef

(originally made 3/2013)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 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).



* 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)

Place 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. 



Adapted from
  "http://addapinch.com/cooking/2012/10/25/balsamic-roast-beef-recipe/"

Comments

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P