18-Year Traditional balsamic ·
Herbs of Naples balsamic ·
Meat and Poultry ·
SELECT Medium olive oil ·
Boozy Beef Roast
Boozy Beef Roast
Submitted by Denise Walburg
Meat and Poultry
Ingredients
- 1 tablespoon Fustini's Medium SELECT olive oil
- 4-5 lb. beef roast
- salt and pepper
- 2 yellow onions
- 1-2 garlic cloves, minced
- 2 tablespoons Fustini's Herbs of Naples balsamic
- 1 1/4 cups red wine, divided
- 2 tablespoons Worcestershire sauce
- 2 tablespoons flour
- 3 cups beef broth
- 1/4 cup Fustini's 18 Year balsamic
- 2-3 large carrots, cut into 2" pieces
- 5-6 red potatoes, sliced in half
- fresh parsley, chopped for garnish
Directions
- In a large sauté, pan, heat olive oil over medium-high heat. Season beef with salt and pepper and sauté, 3-4 minutes on each side to get a brown sear. Remove from pan and place in a slow cooker.
- In the same pan, add onion and additional olive oil if needed. Sauté, until lightly browned and soft. Add garlic and cook for 30 seconds. Deglaze pan with Herbs of Naples balsamic, 1/4 cup of wine and Worcestershire sauce. Stirring to remove all bits and flavor from the bottom of the pan. Cook until just beginning to boil. Remove from heat and add to the slow cooker.
- To the slow cooker, add carrots, potatoes, remaining wine and the balsamic. In a small bowl, whisk the flour and 1/2 cup of broth to create a slurry. Pour into the slow cooker and add remaining broth until all is covered in liquid. Place the lid and cook for 6-8 hours on low until meat is pull-apart done. Place meat on a platter and vegetables around the meat. Pour over gravy and garnish with parsley before serving.
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