Pretty freaking good way to eat roast beef. We used the balsamic we bought in Italy which was a 30 year aged vinegar. It is thick and wonderful! We have made this several times now. As pictured, we served this over mashed potatoes, with peas.
Balsamic Roast Beef
Yield:
prep time:
cook time:
total time:
Ingredients
- 1.5 – 3 lb beef round roast
- 1 tablespoon olive oil
- 1 small onion (sliced very thin)
- 1 clove garlic (minced)
- 1 cup beef broth (divided (or 1 cup water, plus 1 teaspoon Better Than Bouillon beef base))
- 1 tablespoon Worcestershire
- 1-2 tablespoon balsamic vinegar
- 1 teaspoon cornstarch
- salt (to taste)
Instructions
- Preheat oven to 325 degrees.
- Place the room temperature roast in a dutch oven, along with about a cup of water. Cook covered for approximately 3 hours. The cooking time will vary depending on the size of the roast.
- When the roast is tender enough to fall apart, gently shred all of the meat with a fork and too in the pan juices. The meat should absorb the juices and should stay warm and tender. Keep pot covered with lid or keep the meat warm until ready to eat.
- In a small saucepan, heat the oil over medium heat. Add the onion and cook for about 10-15 minutes, stirring occasionally. When the onions are tender and slightly browned, add the garlic and toss it with the onions while sauteing it for about a minute. Add 3/4 cup of beef broth, Worcestershire and the vinegar. Bring to a simmer.
- Whisk the cornstarch into the remaining 1/4 cup of broth until smooth. Pour this mixture into the saucepan and simmer on low for just a few minutes until the sauce is slightly reduced. Pour over the cooked roast beef and toss to combine. Enjoy!
All photographs copyright Janet S. Grey.
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