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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(originally made 3/2013)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


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