With predictions of snow in our immediate future I am thinking what can I fix in the crock pot. Shocker! Right? I do love my crock pot. I was skimming Pinterst last night to see what yummy things I could put in the Pot. My hubby picked up a roast early this week and I put it in the freezer for just such a case. I found a very interesting recipe for a balsamic roast. There are many crock pot recipes out there for roast, but this one sounded very good to me. I think the twang of vinegar and the little bit of sweet from the honey will be great. I have a whole board on Pinterst dedicated to slow cooker recipes and that is where I found this one. I had pinned it a long time ago. This recipe is from Robyn Stone at Add a Pinch. I will let you know how it turns out later this week.
Here we go . . .
3-4 lb. boneless roast beef (chuck or round)
1 cup of beef broth
1/2 cup balsamic vinegar
1tbsp Worcestershire
1 tbsp soy sauce
1 tbsp honey
1/2 tsp red pepper flakes
4 cloves of garlic
Place your roast in the pot. Mix your other ingredients together and pour over your roast. Cook on high for 4 hours or low 6-8 hours. When you are ready to eat, remove your roast to a serving dish and shred with two forks. Then pour the juice over your roast.
In past posts I have left things out of my recipes but, I am pretty sure this one is correct. Check out
www.addapinch.com to see other recipes.
Until we eat again. . .
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