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!
Oh, and Robyn’s cookbook is dreamy. Stunning photos and accessible recipes.
Just take a look at the front cover…
Bart’s Cinnamon Rolls are next on my list to make.
And then probably this gorgeous German Chocolate Cake!!!
- 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
- 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)
- 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.
- Store remaining gravy in an airtight container in the refrigerator for another use.
- 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.