Prep 15 mins
Cook 8 hrs
This recipe comes from Betty Crocker Cookbook. It's for the slow cooker. And it has 1 cup of balsamic vinegar. I'm curious to try it.
- 3 lbs beef boneless tip roast
- 1 teaspoon dried herbs, leaves (such as marjoram, basil and oregano)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 garlic cloves, finely chopped
- 1 cup balsamic vinegar or 1 cup red wine vinegar
- If beef roast comes in netting or is tied, do not remove. Spray 12-inch skillet with cooking spray; heat over medium-hight heat. Cook beef in skillet about 5 minutes, turning occasionally, until brown on all sides. Sprinkle with herbs, salt and pepper.
- In 4- to 5-quart slow cooker, place garlic. Place beef on garlic. Pour vinegar over beef.
- Cover and cook on Low heat setting 6 to 8 hours. Remove netting or strings from beef.
- Serve with horseradish mashed potatoes.
This was definitely a change of pace from your typical beef roast. I had a beautiful sirloin tip roast that was almost 4 pounds. I used dried marjoram and basil, and then added some fresh thyme sprigs to the slow cooker liquid for extra flavor. I also used the balsamic vinegar. It smelled heavenly when cooking, which took 6 hours. The beef was super tender. I found that the vinegar really overpowered the other flavors, however. I think, perhaps, if I thickened the remaining juices and made a gravy, it would have been nice. I did serve this with horseradish mashed potatoes, as suggested, which complemented it nicely. Thanks for sharing.
This was a different taste for sure...I used the red wine vinegar and the herbs that are posted in the recipe. I cut the recipe in half and served the juice on the side for dipping...We did enjoy the change and I have leftovers for sandwiches...or maybe a french dip...Thanks for posting...:)
I love crock pot cooking. I prepared the roast and put it in the crock the night before, the next morning I put the crock in the slow cooker and turned it on low and when I came home from work the whole house smelled sooooooooo good. I took the crock and all over to my in-laws and completed the meal with garlic mashed potatoes, roasted asparagus and french bread. I used a beef chuck roast because it always comes out tender and juicy. I also added some garlic powder along with the salt and pepper when I seared the meat. For the herbs I used basil, oregano, thyme and a few twists of my Italian seasoning grinder. The balsamic vinegar gives this roast a unique flavor. I will definitely be making this flavorful roast often. Made for January 2012 Aus/NZ Swap.