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Friday, March 29, 2013


Balsamic Roast Beef Recipe from

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:

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