Whew! What a week it's been. So many ups and downs! So much weather! I'm so happy to finally be getting a Famous Fridays post out to you today, especially because this is one of my favorite new cookbooks, Add A Pinch: Easier, Faster, Fresher Southern Classics by Robyn Stone. If you're looking for family friendly recipes that will really fit your busy lifestyle and you've got that "thing" for good southern cooking (like me) then this is definitely a book you're going to want delve into, as well as this ridiculously easy and delicious Slow Cooker Balsamic Beef!! For a non-meat lover like me to rave, you know you've hit upon a winner!!
In addition, to her cookbook, Robyn writes a really popular food blog, Add A Pinch (yup, same name) and in both the book and her site, her love for her family and good home cooking really shines through. When you read through the book, you feel like you could be in the kitchen with your grandma or mom, going through all their beloved classics, with easy step by step instructions. All of the recipes are down-to-earth, simple and made for the way most people, especially those with kids, generally eat. There are no fancy schmancy ingredients or techniques and everything I've made so far has been terrific, particularly her grandma's biscuits which I promise to share soon. What I also really like about this book, aside from the beautiful pictures and helpful tips, are the way the chapters are organized. There are sections for Skillet Suppers, Simple Sides, Casseroles and One-Dish Suppers etc. There's even one for Slow Cooker Suppers, which caught my eye because my sister got me a slow cooker for my birthday last year and I've only used it once or twice without much success but I keep reading internet posts about the wonders of slow cooking and I've so been wanting to join the club! Well, with this balsamic beef, I think I'm finally a member.
Every bite is flavorful and juicy and it makes tons of gravy for which I believe mashed potatoes are a requirement, right? Plus, it truly, truly only takes about 5 minutes to prepare! Where have you been all my life?!!
Which is maybe what my family was thinking too, because no one was saying very much around the dinner table on both nights I made this, perhaps because their mouths were full and happy?! Cooking the meat for so long allows it to become meltingly soft! Yum!
Also, I really wanted to share this with you today because if you're looking for a super easy and stress-free holiday main course, this would just be perfect. You could totally make it a day or two before, slice it up, put it into a casserole dish and just reheat before serving. I guarantee people will ask for the recipe, and when they do, you can point them to Add A Pinch for this and other great dishes.
Now, it's on to the weekend, hopefully the weather is good wherever you are and you've got some fun stuff going on. I've got to do some planning for the holidays next week (I'm hosting) but maybe I'll have time to sneak in a fun baking project too. Or another slow cooker deal. Speaking of that, if you've got any amazing slow cooker recipes, please send them my way. I'm officially hooked!
See you next week as we head into the final days of March and Passover and Easter! Busy times!!
Add A Pinch's Slow Cooker Balsamic Beef-Famous Fridays
Makes about 8 servings
Prep Time: 5-7 minutes; Cook Time: At least 4 hours and up to 8
You will need a slow cooker for this recipe but I really think you could cook this on the stovetop as well. Just use a heavyweight pot with a tight fitting lid and maybe reduce the amount of broth to 1/2 cup. Then keep at a constant simmer for several hours until the meat is tender. I haven't done this yet because it's so easy in the slow cooker but I know you could.
- 3-4 pounds boneless chuck or round roast
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 4 garlic cloves, chopped
- 1-2 shakes red pepper flakes
1. Lightly spray the inside of a 6-quart slow cooker with non-stick cooking spray and place the beef in the pot.
2. In a small bowl, mix the broth, vinegar, Worcestershire sauce, soy sauce, honey, garlic and red pepper flakes together and pour over the beef. Cover the pot and cook on high for 4 hours or low for 6-8 hours until beef is falling-apart tender.
3. Remove beef to a cutting board and slice. I like to then put it in a baking dish, pour the sauce over it and then cover and chill it and serve the next day, reheated. I always think this kind of meat tastes better after it's had a chance to sit in the fridge overnight and when it's cold you can remove any of the congealed fat that rises to the surface (gross, I know, but better for you.) Then I just reheat it , covered, in a 350ºF oven for about 20-25 minutes and serve. If you want to though, you can totally make and serve it on the same day though. I think I would still slice and place it in a baking dish, cover with the sauce and reheat for a bit so it gets browned a little.
4. You can also double this if you're cooking for a big crowd and have a large slow cooker or even two. And of course, leftovers of this are great.
Note: Recipe adapted from Add A Pinch by Robyn Stone.