Eat, Drink & Be Kari

Honey Balsamic Roast Beef

delicious served over mashed potatoes, polenta, grits or just on its own!

delicious served over mashed potatoes, polenta, grits or just on its own!

HONEY BALSAMIC ROAST BEEF

2 – 2 1/2 lb Chuck Roast

3/4 cup Balsamic Vinegar

1/2 cup Beef Broth or Stock (i used low sodium…use 3/4 cup if you have a bigger roast)

2 T Local Honey

also makes a great French Dip for leftovers!

also makes a great French Dip for leftovers!

2 T Worcestershire

1 T Grainy Mustard

1 T Soy Sauce (low sodium)

1/2 tsp Crushed Red Pepper Flakes

3-5 cloves garlic, crushed and thrown on top

Mix all ingredients together, minus the garlic.  Put Roast in Crockpot after spray with nonstick cooking spray.  I DID NOT sear the Roast before cooking, as I usually do.  It turned out great without that step!!!!  What a timesaver!  Dump the mix over the roast.  Throw garlic in on top.  Turn on LOW for 7 hours….DO NOT PEEK!!!!!  NEVER take a lid of a Crockpot unless you have to add an ingredient and the recipe says to…..it lowers the temp too much and takes too long to get back to the right temp.

also, be sure to use a good quality Balsamic Vinegar…..that makes ALL THE DIFFERENCE!!!!!!

 

DINNER IS SERVED!

 

btw...this broccoli is to die for.  will post soon....

btw…this broccoli is to die for. will post soon….

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Comments on: "Honey Balsamic Roast Beef" (6)

  1. I was fortunate enough to taste this dish, and I have to say delish!!

  2. Thanks Mom! We thought so too!!! Made Mark the next day little sandwiches for lunch on slider buns…topped with melted munster cheese & Coleman’s Mustard. He said YUMMERS!!!

  3. I have never been successful at making a good roast beef until now! The husband loved it! Thank you!

  4. I made this last week, and it was delicious and VERY easy. Thanks for the recipe! I look forward to seeing what else you share!

  5. shimp waymack said:

    Yum Yum!

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