This time of year, there’s nothing like slow-cooked meats.
One of my favorite ways to get the most flavor out of slow-cooking meats is to try new cooking liquids. Beer, wine, and coffee have all worked great for me in the past, and for this recipe I tried balsamic vinegar.
Not just straight vinegar though – I mixed it with some garlic, Worcestershire, honey, and mustard to take some of the edge off. After cooking for three hours, everything really comes together and the flavors mellow out to form a beautiful sauce for this beef.
For a unique spin on a comforting winter meal, try this Balsamic Pot Roast
Lots of balsamic in this dish! Half goes in the cooking liquid, and half is reduced to form a glaze.
The roast on a bed of onion and carrot.
Make sure the sauce coats the meat nicely. It may seem like there isn't enough sauce, but after it cooks with the lid on for a while, there will be plenty!
The balsamic simmers away until it has reduced about 75%. It becomes a nice thick glaze.
After cooking, the roast is looking perfect!
Slice it on a board against the grain of the meat, and add the slices back to the cooking liquid.
Serve with some veggies and dinner rolls, with the balsamic sauce and veggies ladled on top of the meat.
More Tasty Roast RecipesDan Whalen cooked this on Valentines Day and it made for a very romantic meal. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!