This recipe comes from the Add A Pinch blog. The picture looked amazing, so I leapt at the opportunity to pull out my crockpot. The recipe didn’t go according to plan. I used two 1.75 lb round roasts. I cooked them on high for 1 hour and on low for 6 hours. At that point, it was dinner time. I removed the lid and stuck a fork into the meat. It was tough. Really tough. So tough that I didn’t want to eat it. We ended up eating a frozen pizza for dinner.
I wasn’t ready to abandon the meal, though. The meat cost $18 and I wasn’t going to throw it away. I did some quick internet searching and decided to cut the meat into cubes and add olive oil. I cubed the meat because some claim that all of the meat should be submerged in liquid. The olive oil was added because many said that fatty cuts of meat are needed for successful slow cooking. The round roast had some fat, but I cut if off before cooking it. I added about 1/4 cup of oil.
Then I let it cook for 4 more hours on low. And…. it worked. The meat fell apart and tasted pretty good (we ate it the next night for dinner). So, what would I do differently next time? Leave some of the fat on the meat, cut the roast into cubes, and cook much longer.
Balsamic Roast Beef
- 3-4 lb roast, cubed
- 1 cup beef broth
- 1 Tbsp worcestershire sauce
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 4 garlic cloves, chopped
Add beef to slow cooker. Mix other ingredients together and pour into slow cooker. Cook on low 10 hours and add extra time if meat isn’t tender. (the original recipe said to cook for 6-8 hours on low)