Balsamic Roast Beef In The Crock Pot Recipes

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BALSAMIC POT ROAST (CROCK POT)



Balsamic Pot Roast (Crock Pot) image

Balsamic vinegar and rosemary give this pot roast a great flavor. Serve with cooked egg noodles or mashed potatoes.

Provided by Outta Here

Categories     Roast Beef

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 12

3 1/2 lbs beef round steak, trimmed of fat
2 tablespoons olive oil
1 large onion, sliced
2 cups baby carrots, peeled
2 garlic cloves, crushed
1 cup beef broth
1 teaspoon low-sodium beef bouillon granules
1/4 cup balsamic vinegar
1/2 teaspoon dried rosemary, ground
1 cup diced tomato (canned)
2 tablespoons cornstarch
1/4 cup water

Steps:

  • In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
  • Scatter the onion, carrots and garlic around the beef.
  • In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef.
  • Pour the tomatoes on top.
  • Season with pepper.
  • Cover the slow cooker, and cook on low for 8 hours.
  • When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.
  • Turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water. Serve it with the beef.

Nutrition Facts : Calories 70.7, Fat 3.6, SaturatedFat 0.5, Sodium 140.9, Carbohydrate 8.8, Fiber 1.6, Sugar 4.1, Protein 1.1

BALSAMIC ROAST BEEF IN THE CROCK-POT



Balsamic Roast Beef in the Crock-pot image

I tried a new recipe that my friend from New Jersey sent me. She said it was so different than the regular pot roast with the balsamic vinegar. We tried it and liked it enough for me to add to my recipes. That is the test in my kitchen. If it is only so, so I don't even bother adding to my own cookbook let alone share with...

Provided by Marsha Gardner

Categories     Roasts

Time 5h30m

Number Of Ingredients 16

1 c beef stock
1 tsp freshly ground black pepper
1 tsp onion powder
1 tsp garlic powder with parsley
3 1/2 lb eye of the round
2 Tbsp all purpose flour
2 Tbsp olive oil, extra virgin
3 medium onions, peeled and thickly sliced
4 clove garlic
1/4 c water for deglazing
1/4 c balsamic vinegar
3/4 tsp thyme, dried
1 c beef stock
3 Tbsp flour for slurry
1/2 oz shitake mushrooms, dried
3/4 c boiling water for re-hydrating mushrooms

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.

CROCK POT BALSAMIC ROAST (PALEO)



Crock Pot Balsamic Roast (Paleo) image

This one is from Civilized Caveman Cooking and it combines a lot of things that you already have in your kitchen to give you a roast that seems like you've spent all day cooking it! You could probably add carrots and quartered potatoes, but I haven't tried it with them in the crock pot yet.

Provided by PSU Lioness

Categories     Roast Beef

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
2 tablespoons coconut oil
2 lbs top round beef roast
1 large sweet onion, sliced into rings
8 ounces tomato sauce
1/2 cup balsamic vinegar
1/2 cup water
2 tablespoons white wine

Steps:

  • Mix dry spices and season all sides of the roast generously. (The amounts of each spice in the rub are a general measure, adjust to your tastes).
  • Heat coconut oil in a large pan over medium-high heat.
  • Once it's warm, sear each side of your roast for 3-4 minutes or until browned.
  • Place your sliced onions in the bottom of your crock pot and put your seared meat on top of the onions.
  • Combine your balsamic vinegar and tomato sauce in a bowl and mix well, then pour over your meat in the crock pot.
  • Add your water and white wine to your pan and de-glaze it.
  • Pour this mixture in your crock pot as well.
  • Place the lid on, set to low and cook for 6-8 hours.

Nutrition Facts : Calories 269.4, Fat 10.8, SaturatedFat 6.5, Cholesterol 99.8, Sodium 511, Carbohydrate 8.7, Fiber 1.2, Sugar 5.9, Protein 33.7

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