The weather is changing and the days just got shorter. This time of year we are relentless about
getting out and soaking up every minute of daylight. We are also craving warm comfort foods at
the end of an active day. Our recipe for balsamic roast beef lets you have both: warm, tender
roast beef with little effort or time, so you can spend your extra time sneaking in a hike or
popping in to an impromptu happy hour. For best results, pair with our Prospector’s Proof
Cabernet Sauvignon. Enjoy!
Slow Cooker Balsamic Roast Beef
- 2 lbs. boneless beef chuck roast
- 1 cup chicken broth
- 1/3 cup balsamic vinegar
- 2 tablespoons tamari
- 2 tablespoon maple syrup
- 3 cloves of garlic, minced
- 2 teaspoons coconut oil
- 1/2 cup yellow onion, diced
- 2 portobello mushroom caps, sliced lengthwise
- 4 cups kale leaves, chopped
- 2 teaspoons apple cider vinegar
- Sea Salt & Black Pepper, to taste
- Place roast in the slow cooker. In a bowl, mix together the chicken broth, balsamic vinegar,tamari, maple syrup and minced garlic. Mix well and pour over the roast beef. Cook on low for 6-8 hours. Baste the roast periodically.
- Before serving, heat coconut oil in a large skillet over medium heat. Add diced onion and mushrooms and sauté for 3 to 5 minutes or until softened. Add in the kale leaves and continue to sauté just until wilted. Turn off the heat, stir in the apple cider vinegar and season with salt and black pepper to taste.
- Once roast is cooked through and you are ready to eat, remove it from the slow cooker into a large mixing bowl. Trim off any large pieces of fat and shred with two forks. Put it back into the slow cooker and let it soak in the juices for 5 to 10 minutes. When ready to eat, use a slotted spoon to lift the beef out of the slow cooker onto a plate. Transfer the leftover juices into a jar to use as gravy or for a future roast.
- Plate roast beef with a side of sauteed kale and mushrooms. Enjoy!