Balsamic Roast Beef
While balsamic roast beef is firmly rooted in the principles of slow-cooked meat dishes — a concept with a long history around the globe — the specific use of balsamic vinegar gives this dish a modern gourmet twist, speaking to the contemporary palate's appreciation for the interplay of sour and umami tastes.
Equipment
- 1 large cast iron skillet
Ingredients
- 1 3 pound boneless beef chuck roast
- 3 tablespoons ghee
- 3 large sweet potatoes peeled and diced
- 3 large carrots peeled and chopped
- 1 small onion chopped
- 3 cloves garlic minced
- 2 bay leaves
- 4 large springs fresh rosemary
- 1 tablespoon red pepper flakes
- 2 cups low sodium beef broth
- 1/4 cup balsamic vinegar
- sea salt and freshly ground black pepper to taste
Instructions
- In a large cast iron skillet, heat ghee over medium-high heat.
- Season chuck roast with salt and pepper to taste and sear 1-2 minutes each side, until a crust begins to form.
- Remove from heat and place in a large crock cooker.
- Add remaining ingredients to the crock cooker, stirring well to combine, and cover and cook on LOW for 6 to 8 hours, until roast is cooked through and vegetables are tender.
- Serve hot.