Balsamic Roast Beef In The Crock Pot Food

BALSAMIC ROASTED BEEF

Steps:

• Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
• Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
• Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
• Note: This recipe was doubled for this episode.

BALSAMIC POT ROAST (CROCK POT)

Steps:

• In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
• Scatter the onion, carrots and garlic around the beef.
• In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef.
• Pour the tomatoes on top.
• Season with pepper.
• Cover the slow cooker, and cook on low for 8 hours.
• When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.
• Turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water. Serve it with the beef.

SLOW COOKER BEEF POT ROAST

Steps:

• Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
• Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
• Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
• Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
• Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
• Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
• Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

CROCK POT BALSAMIC ROAST (PALEO)

Steps:

• Mix dry spices and season all sides of the roast generously. (The amounts of each spice in the rub are a general measure, adjust to your tastes).
• Heat coconut oil in a large pan over medium-high heat.
• Once it's warm, sear each side of your roast for 3-4 minutes or until browned.
• Place your sliced onions in the bottom of your crock pot and put your seared meat on top of the onions.
• Combine your balsamic vinegar and tomato sauce in a bowl and mix well, then pour over your meat in the crock pot.
• Add your water and white wine to your pan and de-glaze it.
• Pour this mixture in your crock pot as well.
• Place the lid on, set to low and cook for 6-8 hours.

SLOW COOKER BALSAMIC BEEF AND ONIONS

Steps:

• Drizzle olive oil into the bottom of a slow cooker, and arrange half the onion slices over the oil. Lay the beef roast on top of the onion, and sprinkle the rest of the onion slices and the garlic around the roast. Sprinkle the balsamic vinegar, tomato paste, and water around the roast. Cover the slow cooker, set to High, and cook until the meat is tender, about 6 hours. Shred the meat into bite-size pieces with two forks, and season with salt and pepper. Serve with the juices from the slow cooker.