Balsamic Vinegar Crockpot Roast Beef and Veggies
I didn’t know what I was going to make for dinner today. I had a roast I pulled out of the freezer. What was I going to do with it? Normally, I would put it in the oven but the timing didn’t work. I decided to try the crockpot.
Since I am trying to reduce the amount of sodium and processed foods I eat, I wanted to try something a little different with my beef: balsamic vinegar. There are recipes on the internet for that exact idea, so I didn’t think I was totally off base for trying it. The main exception in my experiment is that I didn’t use broth or added sugar.
Here is what I did:
- I put a layer of kale in the crockpot.
- Then I added baby carrots
- I put the roast beef on top of the veggies
- I mixed 1/4 cup of balsamic vinegar, 1Tbl Worcestershire sauce, and enough water to make a cup.
- I added the liquid mixture to the crockpot
- I topped the beef with a generous tablespoonful of minced garlic along with basil.
- I cooked the beef and veggies for 4+ hours.
- Microwaved potatoes (because I was sure some would not try the kale–and I was right).
I thought it was tasty. Mr. Real thought the beef was tasty but tougher than he liked. (I don’t know if it was because I was so hungry, but I thought it was tender.) Bear gave a look of displeasure at the taste of the carrots–he said it tasted like kale. BunBun loved it. My Teenager’s main complaint was that we ran out of meat. (No shock there.) Babycakes didn’t want to try anything that went into the crockpot because she saw kale. She enjoyed her baked potato.
It was not the best dinner, but it wasn’t a fail. It was super easy, so I want to modify it and try it again.