Shredded Balsamic Beef Roast
Natalie Fredrick (wife of Jared)
This shredded balsamic roast recipe is truly the best Sunday dinner roast I have ever had. I was on a mission to find my favorite roast so I cooked one every Sunday until I found this one. It's a winner!
1 (2 lb.) beef chuck roast
Salt and pepper
2 Tbsp. olive oil
1/4 cup soy sauce
1/4 cup balsamic vinegar dressing (light or regular)
1/4 cup brown sugar
1 Tbsp. A1 Sauce
1 Tbsp. minced garlic
2 Tbsp. cold water
2 Tbsp. cornstarch
Take a 2 lb. beef roast (completely thawed) and sprinkle both sides generously with salt and pepper. Heat large, deep skillet over medium high heat. Add the oil and when its hot, place the beef inside the pan. Allow it to get a nice brown sear on both sides. Spray a 3-4 quart crock pot with cooking spray and place the beautiful beef inside.
In a small mixing bowl place soy sauce, balsamic vinaigrette dressing, brown sugar, A1 Sauce, and minced garlic. Give it a nice stir to combine. Pour the mixture over the top of the beef. Cover and cook on low for 6 hours. (Now, your crockpot might cook more quickly or slowly than mine, so keep that in mind when planning your meal. Better to give yourself more time than you think you need. I would check it after 5 hours, and if the meat will easily shred with a fork it should be done. You can always turn your crock pot to warm if it's done before you are ready to eat.)
When the meat has cooked through and is tender, combine cold water with cornstarch and pour it into the crockpot. Stir it in a bit with a spoon. Cover and turn the crockpot to high. Allow it to cook for 30 minutes, or until the sauce has thickened. Remove the beef to a serving plate and shred it with two forks, removing any of the fatty pieces. You can pour the thickened sauce (gravy) over the top, or over mashed potatoes. Enjoy!
This shredded balsamic roast recipe is truly the best Sunday dinner roast I have ever had. I was on a mission to find my favorite roast so I cooked one every Sunday until I found this one. It's a winner!
1 (2 lb.) beef chuck roast
Salt and pepper
2 Tbsp. olive oil
1/4 cup soy sauce
1/4 cup balsamic vinegar dressing (light or regular)
1/4 cup brown sugar
1 Tbsp. A1 Sauce
1 Tbsp. minced garlic
2 Tbsp. cold water
2 Tbsp. cornstarch
Take a 2 lb. beef roast (completely thawed) and sprinkle both sides generously with salt and pepper. Heat large, deep skillet over medium high heat. Add the oil and when its hot, place the beef inside the pan. Allow it to get a nice brown sear on both sides. Spray a 3-4 quart crock pot with cooking spray and place the beautiful beef inside.
In a small mixing bowl place soy sauce, balsamic vinaigrette dressing, brown sugar, A1 Sauce, and minced garlic. Give it a nice stir to combine. Pour the mixture over the top of the beef. Cover and cook on low for 6 hours. (Now, your crockpot might cook more quickly or slowly than mine, so keep that in mind when planning your meal. Better to give yourself more time than you think you need. I would check it after 5 hours, and if the meat will easily shred with a fork it should be done. You can always turn your crock pot to warm if it's done before you are ready to eat.)
When the meat has cooked through and is tender, combine cold water with cornstarch and pour it into the crockpot. Stir it in a bit with a spoon. Cover and turn the crockpot to high. Allow it to cook for 30 minutes, or until the sauce has thickened. Remove the beef to a serving plate and shred it with two forks, removing any of the fatty pieces. You can pour the thickened sauce (gravy) over the top, or over mashed potatoes. Enjoy!
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