Slow Cooker Night: Balsamic Roast Beef

I think I've been upfront with my love of the slow cooker. I try to use it frequently, especially in the winter, for rich, hearty meals that are warm as soon as you are ready to eat them. This recipe for tender roast beef beautifully seasoned with a balsamic vinegar gravy will most certainly be added to the slow cooker weekly rotation. I love it when I cook a meal, especially one that is simple to prepare, and my family loves it. This is one of those meals- David went back for seconds (and thirds and maybe even fourths!) and, after some convincing that he would be big and strong like Superman if he ate his protein, Jack even seemed to like it (and he doesn't usually like meat).

This recipe doesn't even require you to brown the roast before putting it in the slow cooker. All you do is put the roast and the combined liquid ingredients and garlic into the slow cooker...It really is that simple!

I hope your family enjoys it as much as we did!

Balsamic Roast Beef adapted from Add a Pinch

INGREDIENTS 2 pound boneless beef round roast 1 cup beef broth ½ cup balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon honey ½ teaspoon red pepper flakes 5 cloves minced garlic

DIRECTIONS Place roast beef into your slow cooker. In a 2-cup measuring pitcher, mix together all remaining ingredients. Pour over roast beef and then start your slow cooker- cook 7 hours on low heat.

Once roast beef has cooked, remove from slow cooker with tongs onto a serving dish. Shred the meat using two forks and then ladle ¼ – ½ cup of gravy over the roast beef.

Store remaining gravy in an airtight container in the refrigerator for another use. I plan to use it for a dinner of portobello mushrooms stuffed with spinach and mozzarella cheese...mmmmm!