Tips for the Best Balsamic Beef Roast
Don't use expensive balsamic. Save the aged, syrupy stuff for salads and strawberries. For this recipe, a $6 bottle from the grocery store is perfect. The cooking process mellows everything out.
Don't skip the salt and pepper. The roast is large. It needs seasoning. Be generous.
Add a sweetener if your vinegar is too sharp. Cheap balsamic can be aggressively tangy. If you taste the sauce after cooking and it's too acidic, stir in 1 tablespoon of brown sugar, honey, or maple syrup. Balance restored.
Make it a one-pot meal. Add 4-5 peeled and halved carrots, 3-4 halved potatoes, and 1 sliced onion to the slow cooker with the roast. Now you have a complete dinner.
Double the recipe for leftovers. This roast freezes beautifully. Make two. Eat one tonight. Freeze one for a night when you can't even.
Save the sauce. Leftover sauce is incredible on eggs, roasted vegetables, or spooned over a baked sweet potato. Don't waste a drop.
What to Do With Leftovers (If You Have Any)
Leftovers of this balsamic beef are a gift. Here's what to do with them.
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