Friday, March 29, 2013
BALSAMIC ROAST BEEF & FRENCH DIP SANDWICHES ~ for Type Os
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 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, after removing grease, ladle about ¼ – ½ cup of gravy over roast beef.
For Making French Dip Sandwiches: you will need 6-8 spelt sub sandwich rolls. Pour gravy into individual dipping bowls. Serve warm. Fill each roll with loads of roast beef & dip away!
Time does not include cooking time for making Balsamic 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.
Adapted from recipe at: http://addapinch.com/cooking/2012/10/25/balsamic-roast-beef-recipe/