Balsamic Roast Beef Recipes

INSTANT POT BALSAMIC ROAST BEEF RECIPE

Steps:

• Place your roast beef into your Instant Pot. In a 2-cup measuring cup, whisk together beef broth, balsamic vinegar, worcestershire sauce, soy sauce, honey, red pepper flakes, and garlic. Seal the lid on your Instant Pot and close the vent to retain pressure. Cook on high pressure for 30 minutes. Once 30 minutes has passed, allow the pressure cooker to release pressure naturally for 15 minutes, then use the quick release to release any additional pressure before removing the lid.
• Remove roast from the liquid, reserving liquid to spoon over roast for serving.

BALSAMIC BRAISED POT ROAST

Steps:

• Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.

BEST BRAISED BALSAMIC POT ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in large, heavy pot over medium-high heat. Season roast with salt and black pepper. Place flour into a shallow bowl and press roast into the flour to coat completely. Cook the meat in the hot oil until browned completely, about 5 minutes per side.
• Spread onion slices over the roast; pour red wine vinegar into the pot around the roast. Drizzle half the balsamic vinegar over the roast and pour the remainder around it. Spread half the crushed tomatoes over the roast and distribute the remaining tomatoes around it. Sprinkle thyme leaves over roast; drizzle hot sauce atop thyme.
• Cover the pot and roast in the preheated oven until the meat is very tender, about 3 1/2 hours.

SLOW COOKER BALSAMIC POT ROAST

Steps:

• In a large slow cooker, whisk together broth, vinegar, honey, soy sauce, mustard and garlic. Place roast in the centre, scoop a few spoonfuls of the sauce on top and cover. Cook on Low for 8 - 10 hours or on High for 4 - 5 hours.
• When meat is cooked, open the lid and using 2 forks shred the roast directly in the slow cooker or on a cutting board. Stir together with the sauce. Serve hot with real mashed potatoes, faux cauliflower "mashed potatoes" or on whole wheat buns.

BALSAMIC ROAST BEEF IN THE CROCK-POT

Steps:

• 1. In medium saucepan pour beef stock, bring to boil, keep boiling until reduced to about 1/2 cup guessing at 3 minutes as it really depends upon pan size and burner temperature. Let cool. Meanwhile, mix together black pepper, onion powder, and garlic powder; rub onto roast.
• 2. Sprinkle flour onto both sides of meat and pat into meat Heat olive oil in high sided pan at moderate temperature, sear meat all over for about 10 minutes-take your time as this is when you get luscious drippings. While meat is browning, line crock-pot, add onions and garlic to crock-pot.
• 3. Set meat on top of onions and then deglaze pan (about 1 minute) that meat was in with 1/4 cup water, scrap up those yummy drippings, reserve in pan for next step, Pour reduced beef stock, balsamic vinegar, and rosemary into deglazed liquid; pour over meat. Cover crock-pot, cook on low. I check the meat with meat thermometer about 30 minutes before I think it will be done. Crock-pots vary. For 3 1/2 pound roast, it will be done in about 5 hours, and for 3 1/4 pound roast it will take about 4 hours and 50 minutes. After removing meat, cover with foil and let rest while making gravy.
• 4. About 15 minutes before removing roast, soak mushrooms in boiling water for 30 minutes, drain and discard liquid. Scoop out and reserve onions from crockpot. Take liquid from crockpot, and pour into large skillet, add the other cup beef stock, bring to boil, boil about 5 minutes, make slurry of flour and cold water, reduce burner to moderate temperature, stir slurry into hot liquid, and stir until lumps are out, strain if needed.
• 5. Put reserved onions and mushrooms into gravy. Slice meat and add to gravy.

BALSAMIC ROASTED BEEF

Steps:

• Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
• Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
• Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
• Note: This recipe was doubled for this episode.