This tangy sweet Slow Cooker Balsamic Roast is easy enough for a weeknight, but fancy (and delicious) enough for a special occasion.
Raise your hand if you’re sick!
Oh dear. It’s like…all of you, isn’t it?
Do me a favor if your hand is raised. Back away from the computer. Cover your mouth. Go wash your hands. Then find some Lysol and spray the heck out of your keyboard.
I’m going to choke down some airborne, chase it with some green tea and orange juice, then wash my hands in boiling water until my skin falls off.
Our family has already gone through round one and two of the first fall colds, and boy do they last forever with little ones. I’ve almost resigned myself to the fact that my son will have a snot bubble in every Christmas photo, but we’re finally on the upswing, and I’m bound and determined to keep it that way.
The only logical thing for us to do is lock ourselves in the house and live on this Slow Cooker Balsamic Roast until flu season is over. I mean, I’ve got a library full of Christmas movies, laundry to fold, and everything I need to make about 4 batches of Chocolate Ritz Fluffernutter Cookies.
It’s a foolproof plan. I would have no problem eating this tender, savory, tangy roast for three weeks straight. It’s rich enough for a special occasion (we’ve eaten this for Christmas Eve before), but simple enough to make for a weeknight supper. The only problem is this roast is so good it needs to be shared, which really puts a damper on my whole isolation plan.
I’ve made this roast with the more traditional chuck roast before, and it always turns out nicely. The meat gets incredibly tender and shreds at the drop of a fork. But for a special occasion, I wanted to try a different cut–the less common and often misunderstood bottom round (or rump) roast.
You don’t see the rump roast getting a whole lot of love these days. Rump roasts need a long slow cooking time (and some patience), but other than that, they’re pretty low maintenance. They’re also a really affordable way to put a show stopping meal on the table for the holidays. I always brown my roasts first (this really helps the overall flavor!) then cook them low and slow in flavorful liquid. For this version, I used a combination of balsamic vinegar, tomato sauce, and beef broth. If you’re already a fan of balsamic vinegar, you’re going to love the rich, tangy-sweet flavor it lends to this beef dish.
Unlike chuck roast, the rump roast is better for slicing, and makes a really nice presentation with some balsamic gravy drizzled on top. You can add whatever vegetables you want to this recipe, but I’m partial to carrots, parsnips, onions, and mushrooms. The mushrooms are especially wonderful soaked in the beefy balsamic juices. Gosh, I’m drooling a little bit just typing “beefy balsamic juices.”
My absolute favorite part of this recipe might be the leftovers (isn’t that how it is with all holiday meals?). The beef seems to get better each day, and the leftovers make an absolutely incredible sandwich layered with melted Swiss cheese and toasted rye bread. Put a little gravy on top and knife and fork it. You will not be sorry.
This season, Ohio Beef is roasting and toasting with stunning beef dishes paired with the perfect wine. Whether you’re splurging a bit this year and making Garlic Rosemary Prime Rib Roast, or keeping things a little simpler (but just as delicious) with a flavorful pot roast, beef not only tastes delicious, but is also a great source of protein, 10 essential nutrients, and iron.
You can use the guide above to help you choose the perfect wine for your holiday meal this year. And while you’re raising your glasses, don’t forget to toast the 17,000 beef farming families here in Ohio who are committed to caring for their animals, protecting the environment, and providing our tables with safe, healthy, and delicious beef.
Slow Cooker Balsamic Roast with Mushrooms and Parsnips
- 5 large carrots, chopped into 2 inch sticks
- 1 large or 2 small parsnips, chopped
- 1 large yellow onion, sliced
- 8 ounces button mushrooms, halved
- Salt and Pepper
- 2 Tablespoons olive oil
- 2-3 lb. rump roast (also called bottom round roasts)
- 1 1/4 cup beef stock
- 1/3 cup balsamic vinegar
- 1/2 cup tomato sauce
- 1 Tablespoon brown sugar
- 2 teaspoons garlic
- Place the prepped vegetables in the bottom of your slow cooker. Season generously with Kosher salt and pepper. Toss to combine.
- In a large skillet, heat the oil over medium high heat. Sprinkle the roast generously with Kosher salt and black pepper then place it in the hot pan. Brown for 3-4 minutes on each side then remove the roast and nestle it in the slow cooker with the vegetables. Pour 1/4 cup of the beef broth into the pan and use a metal spatula to scrape up any browned bits. Pour this mixture into the slow cooker along with the remaining beef broth. Whisk together the balsamic, tomato sauce, brown sugar, and garlic and pour it over everything. Cover the slow cooker and cook for 8 hours on low.
Chuck roast also works well in this recipe, but the meat will absolutely shred after coming out of the crock pot, so don't use a chuck roast if you're looking for slices.
Normally, 4 hours on high/8 hours on low works well for slow cooker recipes, but I've found with the bottom roast you really need the full 8 hours on low. It benefits from that extra long, slow cooking time!
This post is sponsored by Ohio Beef. As always, all opinions are my own.