In preparing my grocery list one weekend, I noticed that eye of round roast was on sale at my local supermarket. I figured I’d pick one up if I found a good recipe to try out, which luckily I did.
Robyn Stone’s marinade was quick to throw together and I liked being able to let the crock pot do the work after that. The mixture, highlighted with balsamic vinegar, had such a sweet aroma that filled our home throughout the day.
Although it wasn’t listed in the recipe’s instructions, I decided to baste the roast every hour as it was cooking. My roast was about three pounds and it was done in six hours on low. Along with the natural gravy, I made some additional creamy gravy with more beef broth by following these separate directions.
We served this roast beef with some mashed potatoes and corn on the first night. I then froze the leftover meat and gravy together in small containers. It reheated very well a few days later on a low simmer and was absolutely perfect for sandwiches!
Here is the original recipe: http://addapinch.com/cooking/2012/10/25/balsamic-roast-beef-recipe/#.UoLn7pQacdV
1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped
Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
Store remaining gravy in an airtight container in the refrigerator for another use.
If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.