I made those awesome stuffed peppers again the other night and thought to myself how expensive of a meal it was because I BOUGHT the roast beef instead of making it. I don’t know how to make a roast beef, so heck, may as well
Which led me to this recipe.
Yeah. Sort of off track but yummy enough that I had it in the crock pot on that lovely, noisy Sunday afternoon.
We were having our master bath shower redone … it’s been having slight mold issues for a while and Hubby was insisting that it was coming from the backside … he was right. I hope I never have to see something like that ever again (it actually makes me certain that’s what my sinus issues were at night! I’ve not had anything since!) …
So anyways, because the house was so busy and the noise was just grating on my nerves, I figured a crock pot meal would keep me from
bitching at begging Hubby to take me out for dinner …
I had a sirloin roast, almost 3 lbs, in the freezer. Just dumped it in the crock pot, frozen hunk of meat that it was … That thing was $18 originally, which about made me keel over when I saw the price of it … thankfully it was a mark down and a beautiful hunk of meat.
Here’s what you need:
3 to 4 lb hunk of beef (any sort will do, chuck roast is acceptable!)
1 cup of beef broth
1/2 cup balsamic (hey, do me a favor, don’t buy the cheap, watery stuff, buy some mid grade stuff, it matters!)
1 tbs honey
1 tbs soy sauce
1 tbs Worcestershire sauce
1/2 tsp red pepper flakes
4 cloves of garlic, chopped
Ready for the instructions? Measure all in a large measuring cup (I used a 2 cup glass), mix, and dump over the roast.
Put on the lid.
Set it for low for 6 to 8 hours.
Walk away and forget about it til dinner time.
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