Ingredients
Main Ingredients
- 1 tablespoon oil
- 3 pounds Ontario Corn Fed Beef roast such as chuck, round, brisket
- 1 large onion, sliced
- 4 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons soy sauce (or tamari)
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
Optional Vegetables
- 1 pound baby carrots
- 1 pound mini potatoes or diced potatoes
Thickening Mixture
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Browning the Beef: Heat the oil in a large pan over medium-high heat. Add the beef and brown on all sides for about 20 minutes to seal in the juices and develop flavor. Once browned, set the beef aside.
- Sautéing Aromatics: In the same pan, add the sliced onions and cook until tender, about 2-3 minutes. Then add the chopped garlic and red pepper flakes, cooking until fragrant for about one minute.
- Cooking in Slow Cooker: Place the browned beef, sautéed onions, beef broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, baby carrots, and potatoes into the slow cooker. Cover and cook on low heat for 8-10 hours or on high for 3-5 hours until the beef is fall-apart tender.
- Preparing the Beef and Vegetables: Remove the cooked carrots, potatoes, and beef from the slow cooker. Slice or shred the beef according to preference.
- Making the Glaze: Skim any fat from the cooking juices left in the slow cooker. Pour these juices into a saucepan and bring to a simmer. Mix together the cornstarch and water to create a slurry, then add it to the simmering juices. Cook, stirring frequently, until the glaze thickens slightly.
- Serving: Serve the sliced or shredded roast beef drizzled with the balsamic glaze alongside the cooked carrots and potatoes for a complete meal.
Notes
- You can substitute tamari for soy sauce for a gluten-free version.
- Adjust red pepper flakes according to your preferred spice level.
- If you want a thicker glaze, you can increase cornstarch amount but add gradually to avoid clumps.
- Leftover roast beef can be refrigerated for up to 3 days or frozen for longer storage.
- To enhance flavor, allow the roast to marinate in the glaze ingredients overnight before cooking.
- Prep Time: 10 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg
