Slow Cooker Balsamic Glazed Roast Beef

Servings

Ingredients

1 Tbsp olive oil
3 lb chuck roast
1 lg onion sliced
4 garlic cloves chopped
1/2 tsp red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp soy sauce
2 Tbsp brown suagar
1 Tbsp worcestershire sauce
1 lb baby carrots optional
1 lb mini potatoes or diced potates optional
2 Tbsp cornstarch mixed with 2 Tbsp water

Servings

Ingredients

1 Tbsp olive oil
3 lb chuck roast
1 lg onion sliced
4 garlic cloves chopped
1/2 tsp red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp soy sauce
2 Tbsp brown suagar
1 Tbsp worcestershire sauce
1 lb baby carrots optional
1 lb mini potatoes or diced potates optional
2 Tbsp cornstarch mixed with 2 Tbsp water

Instructions

Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about 1 minute.
Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire, carrots, and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
Remove the carrots, potatoes, and beef and slice or shred the beef. Skim any fat from the cooking juices, place it in a saucepan, bring to a simmer, add the cornstarch/water mixture and cook until the glaze has thickened a bit. Serve with the beef. Enjoy!

Recipe Notes

Recipe adapted from Closet Cooking

Mushroom French Dip Sandwich

Wonderful vegetarian option of a french dip sandwich. Original recipe from Cooking Light.

Mushroom French Dip Sandwich

Course

Main Dish, sandwich

Prep Time

15 minutes

Cook Time

50 minutes

Servings

servings

Ingredients

2 tsp butter
2 1/2 tbsp olive oil
2 lg yellow onions sliced in circles, not too wide
1 1/4 lb portobello mushrooms sliced
1/4 tsp salt
3/4 c vegi broth
1/3 c dry sherry
1 tbsp worcestershire sauce
2 tsp thyme fresh, chopped
1 tsp soy sauce
1/4 tsp black pepper
2 tbsp dijon mustard
1/2 tsp horseradish
4 hoagie buns
4 swiss cheese slices thin

Course

Main Dish, sandwich

Prep Time

15 minutes

Cook Time

50 minutes

Servings

servings

Ingredients

2 tsp butter
2 1/2 tbsp olive oil
2 lg yellow onions sliced in circles, not too wide
1 1/4 lb portobello mushrooms sliced
1/4 tsp salt
3/4 c vegi broth
1/3 c dry sherry
1 tbsp worcestershire sauce
2 tsp thyme fresh, chopped
1 tsp soy sauce
1/4 tsp black pepper
2 tbsp dijon mustard
1/2 tsp horseradish
4 hoagie buns
4 swiss cheese slices thin

Instructions

Heat butter and 1 1/2 tsp oil in a large skillet over medium heat. Add onions, stir occasionally for 10 minutes. Reduce heat to low and cool until golden brown. About 30 minutes, add salt and cook for 5 minutes. Heat 1 tbsp oil in separate skillet. Arrange half of portobello mushrooms in a single layer and cook until golden brown, about 3 minutes. Stir and cook until golden brown all over, about 5 minutes. Transfer mushroom to bowl and repeat until all mushrooms are cooked. Return cooked mushroom to pan and add broth, sherry, thyme, soy sauce, Worcestershire, and pepper. Bring mixture to boil-reduce and simmer, about 5 minutes. Using tongs remove mushrooms and divide the sauce into four small containers (to dip sandwich in) Stir mustard and horseradish together and slather on top of half of rolls. Preheat boiler to high. Arrange 3/4c mushroom half of roll. Add 1/4c onion. Top with slice of Swiss cheese and broil. Cooks for about 1-2 minutes until cheese melts.

Beef Tenderloin Steaks with Herb Pan Sauce

Moist and delicious steak. Original recipe found on Saving Room for Dessert.

Beef Tenderloin Steaks with Herb Pan Sauce

Moist steak. For a vegetarian version I baked portobellos and used the herb sauce on those for my family.2

Course

Main Dish

Prep Time

30 minutes

Cook Time

20 minutes

Servings

serviings

Ingredients

Steaks

2 beef tenderloin 1 1/2 thick
1/4 tsp salt
1/2 tsp pepper
1 tbsp olive oil

Herb Sauce

1 tbsp unsalted butter
1 small shallot
2 tbsp red wine
2 tsp dijon mustard
1 c vegi broth use beef if not making the vegetarian
2 tbsp heavy cream
1 tbsp parsley chopped
2 tsp thyme chopped
1 tbsp worcestershire sauce

Course

Main Dish

Prep Time

30 minutes

Cook Time

20 minutes

Servings

serviings

Ingredients

Steaks

2 beef tenderloin 1 1/2 thick
1/4 tsp salt
1/2 tsp pepper
1 tbsp olive oil

Herb Sauce

1 tbsp unsalted butter
1 small shallot
2 tbsp red wine
2 tsp dijon mustard
1 c vegi broth use beef if not making the vegetarian
2 tbsp heavy cream
1 tbsp parsley chopped
2 tsp thyme chopped
1 tbsp worcestershire sauce

Instructions

Preheat oven to 425. Season both sides of the steaks. Let sit for 30 min for room temp. Heat oil in cast iron pan. On medium heat and cook each side for 3 minutes. Place in oven and cook another 8-9 minutes if you want medium rare. Longer or shorter time depending on how you like you steak. For the sauce bring bring broth and worcesertshire sauce to boil in sauce pan. Cook until the sauce is slightly reduced. Turn heat to medium and add cream. Simmer for about 3 minutes, should coat spoon. Add the rest of ingredients and mix well. To serve place steak on plate and top with sauce.