This is hands down my favorite way to make roast beef. I LOVE using Pickle Creek Rosemary Balsamic Vinegar in this recipe! Pickle Creek Strawberry Basil Balsamic Vinegar is surprisingly good in this recipe too!
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Balsamic Roast Beef
Ingredients
- ~2 lb boneless beef (chuck) roast
- 3-4 Tbsp Pickle Creek Rosemary or Roasted Garlic Infused Olive Oil, divided
- 1 medium onion, sliced
- 1 c beef broth
- 1/2 c Pickle Creek Rosemary Infused Balsamic Vinegar
- 1 Tbsp Worcestershire sauce
- 4 cloves garlic, minced
- Salt & black pepper
Ingredients
- ~2 lb boneless beef (chuck) roast
- 3-4 Tbsp Pickle Creek Rosemary or Roasted Garlic Infused Olive Oil, divided
- 1 medium onion, sliced
- 1 c beef broth
- 1/2 c Pickle Creek Rosemary Infused Balsamic Vinegar
- 1 Tbsp Worcestershire sauce
- 4 cloves garlic, minced
- Salt & black pepper
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Instructions
Season both sides of the roast liberally with salt and pepper. In a large skillet, add 2 Tbsp of the Pickle Creek olive oil (enough to coat the bottom of the pan), and heat over medium-high heat. Add the roast and sear each side until well browned, ~5 minutes per side). Transfer the roast to a lined slow cooker.
In the same pan used to brown the roast, add ~2 Tbsp more of the olive oil (enough to coat the bottom of the pan again), and heat over medium-high heat. Add the sliced onion and sauté until soft and just starting to brown, ~5 minutes). Nestle the onion around the sides of the beef roast in the crock pot.
In a medium bowl, whisk together the broth, Rosemary Balsamic Vinegar, Worcestershire sauce, and garlic. Pour the mixture over the beef and onions.
Cook on Low for 6-8 hours or on High for 3-4 hours, until beef is tender enough to pull apart with a fork. Remove the roast from the slow cooker and let rest for ~10 minutes.
Using two forks, shred the roast into plate portions. Return the meat to the slow cooker and toss with the sauce. Enjoy!
