Crock Pot Balsamic Roast Beef
I looooooooooove the crock pot! It’s so easy, and so darn helpful, especially with busy families! Here’s a delicious crock pot recipe that is one of my personal go-to’s. I hope you enjoy it! :-)
3 lb. beef chuck roast, boneless;
3 chopped chunky sweet potatoes
4 chopped chunky carrots
1 sliced sweet onion
2 sprigs of fresh rosemary
2 bay leaves
2 cloves minced garlic
1 cup red wine
1/3 cup balsamic vinegar
1 ½ cup beef stock
2 tbsp cooking fat
Season the roast beef on all sides with sea salt and black pepper, as desired.
Melt some cooking fat over a medium-high heat in a large skillet, and sear the roast for 2-3 minutes on each side. I personally like to use bacon fat (yum!), or even ghee, but use what you’d like.
Place the meat in the slow cooker and top with the onion, garlic, balsamic vinegar, beef stock, bay leaves, rosemary sprigs and red wine.
Cover the slow cooker, turn it on low, and cook for 6 hours.
After the 6 hours, add the carrots and sweet potatoes, set the slow cooker to high and cook for about another 3 hours, or until the vegetables are nice and soft and the meat is fork tender.
Remove and discard the bay leaves and rosemary sprigs (very important step, haha!)
Pour the liquid from the slow cooker into a saucepan and bring to a slow boil over a medium-high heat. Keep it boiling and let it reduce until you get the desired consistency for your sauce.
Pour the sauce back in the slow cooker and serve with the meat and vegetables.