Last fall I shared with you my fear of the crock pot (I know, like this is a normal paranoia, right?). I am proud to say that I am slowly conquering this fear and have used it more in the last few months than in the 8 years I’ve had it!
One thing that I really enjoy cooking is a pot roast but recently I’ve been getting a little tired of a typical roast recipe. I had been saving the roast for the weekends so I had 2 things I wanted to try this week; find a non-traditional roast recipe and cook it during the week.
I LOVE balsamic vinegar so when I came across this recipe on Add a Pinch I knew this was exactly what I was looking for. It was so easy to put together and used ingredients I already had in the house… not to mention that it tasted SO good! We made sure we had enough leftovers so we could enjoy some for lunch the next day.
You NEED to try this recipe and I guarantee it will be one that you will make over and over!!
- 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 ladle about ¼ – ½ cup of gravy over roast beef.
- OR if you prefer a more pronounced flavour, 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.
Prep Time: 5 mins
Cook Time: 4 hours
Author: Robyn Stone from Add a Pinch
Please leave your comments below and let me know if you tried this recipe, or if you have a favourite non-traditional pot roast slow cooker recipe!