Honey balsamic roast, cream cheese mashed potatoes and lemon, garlic asparagus with fresh parmesan is what I served Paul for father's day yesterday. I think he liked it. This is our new favorite roast. I have never really had a roast recipe before, I just threw stuff into the crockpot and it always turned out pretty good. But I will probably be using this every time from now on. The flavor is amazing and even the kids love it!
Honey Balsamic Roast
- 2.5 -4 pounds roast beef (just depending on how much you need) you can use chuck, rump or I prefer eye of round
- (1) 14.5 oz can of beef broth (or roughly 2 cups if using from a carton or beef base)
- ½ onion, sliced
- 2-3 cloves fresh garlic
- ¾ cup balsamic vinegar
- 2 Tbsp. Soy sauce
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. Honey
- ½ tsp red pepper flakes
- 3/4 tsp. Ground mustard
- black pepper to taste
Place roast in crockpot. Put a few of the sliced onions underneath the roast. In a bowl, whisk, together all ingredients other than garlic and onion. Pour over roast. Put the rest of the sliced onions and fresh garlic on top and spoon some of the juices over it. Cook on low 8-10 hours or until it shreds easily with a fork. When it has about 2 hours left, take out the roast and put it on a cutting board. If you aren't able to shred it yet, cut it up into smaller pieces so it can really soak up the juices (and remove any fat). Put meat back in the crockpot and cook for another hour or 2 until meat is very tender. Place shredded roast on a serving dish and pour juices over top. You could also, strain the juices to make a gravy, but I think the juices do just fine!
Enjoy!
Heidi
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