Description
A simple and delicious roast beef recipe that’s perfect for busy days! This tender, fall-apart roast beef is slow-cooked in a rich balsamic glaze with onions, garlic, and a hint of spice. The best part? It’s incredibly easy to make in the slow cooker!
Ingredients
Units
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- 1 tablespoon oil
- 3 pounds Ontario Corn Fed Beef roast (chuck, round, brisket)
- 1 large onion, sliced
- 4 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 pound baby carrots (optional)
- 1 pound mini potatoes or diced potatoes (optional)
- 2 tablespoons cornstarch + 2 tablespoons water
Instructions
- Heat the oil in a large pan over medium-high heat. Add the beef and brown on all sides for about 20 minutes. Set the beef aside.
- Add the sliced onions to the pan and cook until tender, about 2-3 minutes. Add the chopped garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Place the browned beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots, and potatoes in a slow cooker. Cover and cook on low for 8-10 hours or on high for 3-5 hours. The beef should be falling apart tender.
- Remove the beef, carrots, and potatoes from the slow cooker. Slice or shred the beef.
- Skim any fat from the cooking juices, transfer them to a saucepan, and bring to a simmer. Mix the cornstarch and water in a small bowl, add it to the saucepan, and cook until the glaze thickens.
- Serve the beef with the glaze, carrots, and potatoes. Enjoy!
Notes
- Quick Version: Skip steps 1 & 2 and add everything directly to the slow cooker.
- Alternative Cooking Method: For stovetop or oven cooking, instead of using a slow cooker, bring everything to a boil in the same pot used to brown the beef. Reduce heat and simmer, covered, until the beef is tender, about 3-4 hours. Alternatively, you can transfer the pot to a preheated 275°F (135°C) oven to braise for 3-4 hours.
- beef is tender, about 3-4 hours. Alternatively, you can transfer the pot to a preheated 275°F (135°C) oven to braise for 3-4 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 7g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 39.6g
- Cholesterol: 95mg