I had no idea what to call this. But it IS really freaking good. In fact, this is the best pot roast recipe I’ve ever had– hands down. It’s slightly sweet.
It’s slightly spicy. It’s all kinds of umami. What’s umami, you ask? It’s a flavor quality that means it goes beyond savory. It’s tantalizing to the tongue.
It’s a flavor you can’t quite describe but that makes your taste buds dance the Macarena.
This balsamic roast beef could be served with root vegetables, if that’s your thing. Or you could serve it over cauliflower mash. Ladle the liquid over the top and you’ll have yourself a meal to remember. If you want more flavor and less liquid, just leave the liquid in the slow cooker on high with the lid off for about 45 minutes and it’ll reduce nicely.
If you like it more spicy, add more red pepper or cayenne. As is, there is a small amount of heat on the finish, but nothing in your face.
Really Freaking Good Slow Cooker Balsamic Umami Roast Beef
- 2-3 lb. beef roast (I used a chuck eye roast)
- 1 1/2 C beef stock
- 1/3 C balsamic vinegar
- 1/3 C cabernet sauvignon or other dry, red wine (add extra 1/3 C stock if not using wine)
- 3 T extra virgin olive oil
- 2 T soy sauce or coconut aminos
- 1 1/2 T Worcestershire sauce
- 1 T dijon mustard
- 1 1/2 tsp. garlic powder (or 3 chopped garlic cloves)
- 1-3 tsp. salt (to taste)
- 1/4 C brown sugar substitute (I used Ideal Brown)
- 1 tsp. dried parsley (or around 3T fresh chopped parsley)
- 1/8 tsp. cayenne pepper
- 1/4 tsp. red pepper flakes (or more if you like it spicy)
- 1/4 tsp. black pepper
- Turn slow cooker to low heat.
- Whisk all ingredients except beef roast and parsley in the bottom of your Crock Pot or slow cooker. Whisk until everything is mixed together and broken down.
- Place roast in the center of the pot so that it is surrounded by liquid.
- Roast the beef in the slow cooker on low for 10-12 hours, turning the roast halfway through cooking if possible.
- Remove the roast with tongs (it will be very tender, so it will likely break apart) and shred with two forks.
- Ladle a few spoonfuls of the liquid over the top of the beef. Top with parsley. If desired, after removing the roast, turn the slow cooker to high heat and remove the lid. This will thicken and condense the sauce.
For a 2.5 lb. chuck roast, this recipe contains 3g net carbs per 1/8th of recipe serving (5g total carbs).
CutTheWheat.com - Check out our latest recipes!