This balsamic roast beef recipe is one that gives you a great result for minimal effort. You do most of the work ahead of time, it tastes amazing, it makes a lot and it presents beautifully on the table. What more could you want?
Slow Cooker Balsamic Roast Beef
Ingredients:
- 1 boneless piece of beef
- 4 cloves garlic
- ½ cup balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 cup beef stock
Method:
1. Place beef in to the slow cooker
2.In a small bowl mix all ingredients. Mix.
3. Pour sauce onto beef, add halved garlic cloves and set slow cooker to cook for four hours on high or six to eight hours on low.
4. You will be able to tell if the meet is ready as it will easily break off with a fork.
5. Remove the beef from the slow cooker. Drain off some of the sauce, but not all of it. Place it straight into the dish you are going to serve it from. I used a lasagne dish.
6. Using forks pull apart the roast, then gently pour half a cup of the sauce over the meat. The sauce has beautiful flavours so keep it for something else!
7. Allow the family to serve themselves their meat and other accompaniments. We served it up with a roast pumpkin salad.
Roast Pumpkin Salad Recipe
Ingredients:
Pumpkin Salad
- 1.5 – 2kg butternut pumpkin, cubed 1.5cm x 1.5cm approx
- olive oil spray
- sea salt flakes
- 75 grams almonds
- baby spinach
Honey and Balsamic Dressing:
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
Method:
1. Preheat oven to 200°C.
2. Place pumpkin onto trays lined with baking paper.
3. Spray lightly with olive oil and crush salt flakes over the pumpkin.
4. Cook pumpkin for 45 minutes, until the pumpkin is starting to brown. You can cook the pumpkin well in advance and simply store it in an air tight container until you need it.
5. While the pumpkin is cooking crush the almonds with rolling pin or other method that you prefer! Wash up and dry baby spinach.
6. To make the dressing in a small jar add honey, vinegar and olive oil.
7. If you have made the dressing in advance and have had it sitting in the fridge, before pouring on the salad, shake vigorously to mix, then take off lid and heat in the microwave for about 15 seconds. Put the lid back on and shake vigorously again and all ingredients should combine beautifully! (The dressing should only be added immediately prior to serving.)
8. Normally I would add this all in a salad bowl and toss, however the kids are not all super keen on the dressing, so I assemble it on the plate and pour the dressing on individually for those who like it.
- 1 boneless piece of beef
- 4 cloves garlic
- ½ cup balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 cup beef stock
- Place beef in to the slow cooker
- In a small bowl mix all ingredients.
- Pour sauce onto beef, add halved garlic cloves and set slow cooker to cook for four hours on high or six to eight hours on low.
- You will be able to tell if the meat is ready as it will easily break off with a fork.
- Remove the beef from the slow cooker. Drain off some of the sauce, but not all of it. Place it straight into the dish you are going to serve it from. I used a lasagne dish.
- Using forks pull apart the roast, then gently pour half a cup of the sauce over the meat. The sauce has beautiful flavours so keep it for something else!
- Allow the family to serve themselves their meat and other accompaniments. We served it up with a roast pumpkin salad.
- 1.5 – 2kg butternut pumpkin, cubed 1.5cm x 1.5cm approx
- olive oil spray
- sea salt flakes
- 75 grams almonds
- baby spinach
- ¼ cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Preheat oven to 200°C.
- Place pumpkin onto trays lined with baking paper.
- Spray lightly with olive oil and crush salt flakes over the pumpkin.
- Cook pumpkin for 45 minutes, until the pumpkin is starting to brown. You can cook the pumpkin well in advance and simply store it in an air tight container until you need it.
- While the pumpkin is cooking crush the almonds with rolling pin or other method that you prefer! Wash and dry baby spinach.
- To make the dressing in a small jar add honey, vinegar and olive oil.
- If you have made the dressing in advance and have had it sitting in the fridge, before pouring on the salad, shake vigorously to mix, then take off lid and heat in the microwave for about 15 seconds. Put the lid back on and shake vigorously again and all ingredients should combine beautifully! (The dressing should only be added immediately prior to serving.)
- Normally I would add this all in a salad bowl and toss, however the kids are not all super keen on the dressing, so I assemble it on the plate and pour the dressing on individually for those who like it.
Family Menu Plan For The Week
Day | Week Commencing 20th April |
|
|---|---|---|
| Sat |  | Sweet chilli chicken wraps |
| Sun |    | Lamb chops and vegetables Sushi White chocolate chip and raspberry cookies |
| Mon | Slow cooker beef stroganoff | |
| Tue |  | Quick tuna rice |
| Wed | Left overs | Tomato and coconut soup |
| Thu |  | Chicken schnitzel and vegetables |
| Fri |  | Fish burgers |
| Shopping List | Weekly menu plan shopping list for 20th April 2013 | |
Now the weather is cooler are you back to using your slow cooker more?