Balsamic Roast Beef
Servings Prep Time
4-6people 20minutes
Cook Time
6hours
Servings Prep Time
4-6people 20minutes
Cook Time
6hours
Ingredients
  • ~2lb boneless beef (chuck) roast
  • 3-4Tbsp Pickle Creek Rosemary or Roasted Garlic Infused Olive Oil, divided
  • 1medium onion, sliced
  • 1 c beef broth
  • 1/2c Pickle Creek Rosemary Infused Balsamic Vinegar
  • 1Tbsp Worcestershire sauce
  • 4cloves garlic, minced
  • Salt & black pepper
Instructions
  1. 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.
  2. 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.
  3. In a medium bowl, whisk together the broth, Rosemary Balsamic Vinegar, Worcestershire sauce, and garlic. Pour the mixture over the beef and onions.
  4. 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.
  5. Using two forks, shred the roast into plate portions. Return the meat to the slow cooker and toss with the sauce. Enjoy!