Balsamic Roast Beef

Balsamic beef

Hi all. Bet you forgot allllll about me.
But I am here to tell you about an amazing and easy slow cooker recipe out of my friend’s new cookbook… Add A Pinch: Easier, Faster, Fresher Southern Classics by Robin Stone of the Add A Pinch Site.
Click on the link above to order her book..you won’t be dissapointed.

Slow cooker recipes call to me. Working a full time job and having both kids in sports requires me to use my slow cooker often, so I am always looking for new recipes.

I am pretty sure you will already have all the ingredients you need for this scrumptious Balsamic Beef.

It takes MAYBE, maybe 5 minutes to prep this and pop it in the slow cooker. And WHAM, dinner 4-6 hours later.

The flavors of this balsamic beef are wonderful, with soy sauce, there is a slight Asian flare, but not too pronounced. After I removed the beef and shredded it, I poured the sauce into a pan and reduced it by half to make it even more flavorful!

Balsamic beef

Oh, and Robyn’s cookbook is dreamy. Stunning photos and accessible recipes.

Just take a look at the front cover…

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LOVE

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Bart’s Cinnamon Rolls are next on my list to make.

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And then probably this gorgeous German Chocolate Cake!!!

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Balsamic Roast Beef
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Balsamic Roast Beef Recipe
Ingredients
  • 1 (3-4 pound) boneless roast beef (chuck or round roast)
  • 1 cup beef broth
  • ½ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, chopped
Instructions
  1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup of gravy over roast beef.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.
  4. If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

 

Comments

  1. 1

    Thank you so much, Leslie! I so appreciate you making this and sharing so many sweet thoughts and pictures from the book!
    I am thrilled that you like the recipes! I hope that other families will enjoy meals that my family loves as well!
    Oh I can’t wait until you make Bart’s Cinnamon Rolls and the German Chocolate Cake – I’d love to hear how you like them!!!
    Thank you again, my friend! You’ve made my day!
    Robyn xo