Tuesday, May 7, 2013

Best Roast Beef Ever!

Last week, I asked on the Baptist Missionary Women's Facebook page what meat most of the ladies ate regularly on their fields.
I learned two things from this little question . . .
1.  Some ladies like to play a bit of "my horse is bigger than your horse!" In other words, I got some really weird answers that I don't think are what the ladies normally eat. {Ha!}
2.  What most of the ladies eat in quantity is not quite what I expected.
{By the way, chicken was #1 followed closely by beef!}

So today I bring you a brand new {to us},  most-delicious-pot-roast-ever recipe!

This recipe {and lovely pic} come to you courtesy of Robyn at Add a Pinch!

If you have balsamic vinegar available to you, try this recipe! It is tasty, moist, and best of all, can be done in your crockpot! What more can you ask for in a roast?!?

Balsamic Roast Beef

1 3-4 lb. boneless roast beef {If they use American cuts where you live, look for a chuck or round roast.}
1 c. beef broth
1/2 c. balsamic vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. honey
1/2 tsp. red pepper flakes
4 cloves garlic, chopped

Place beef into your crockpot.
In a 2-cup measuring cup, mix together all remaining ingredients.
Pour over roast beef and set your crockpot for either 4 hours on High OR 6-8 hours on Low.
Once roast beef has cooked, remove from crockpot with tongs into a serving dish.
Break apart lightly with two forks and then ladle about 1/4 - 1/2 cup of gravy over roasted beef.
Serve with remaining gravy as an au jus.
If you prefer a more pronounced flavor, once the beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan and heat over medium heat.
Simmer until the gravy has reduced by half.


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