Monday, March 28, 2011

Slow Cooker Balsamic Onion Beef Roast

I found a nice sized bottom round roast in my freezer and decided to slow cooker it. Today is the first day of spring break so an easy make ahead meal will save me a headache later!! And we will have leftovers for french dips tomorrow!

3.5 lb bottom round roast
2 cans cream of mushroom soup(homemade)
1 packet onion soup mix(homemade)
1/2 cup balsamic vinegar(you can go more or less if you like)
1 medium onion, sliced
2 cloves garlic, smashed

1 TB olive oil
salt and pepper

Heat olive oil over medium heat, add in roast and sear on all sides.

Place seared meat into slow cooker and season with salt and pepper.

Place pan back on heat and add in onions, garlic and balsamic vinegar.

Cook for 5 minute over medium heat. Stirring to prevent scorching.

In a bowl mix soups.

Place onion mixture over beef. Pour soup mixture over the top

Cook on low 6-8 hours.

Remove from slow cooker and allow to rest for 10 minutes before slicing.
The left over juices make a fantastic gravy for the meat and over potatoes!

When removing the meat , to the juices add a mixture of 1/4 cup COLD water and 2 TB cornstarch(more for a thicker gravy). Pour in and stir. Allow to sit uncovered on high for 10 minutes and stir again. (I run my immersion blender through it too because my kids dont like chunks)

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