Beef · Entree

Balsamic Eye of Round Roast

With all due respect to my vegetarian and vegan friends, an admission: I love fatty meats! The more marbled the better, but not all my recipes can call for rib eye roast, so I created this one for those who like leaner cuts. This one is also among the most affordable cuts, because its lack of marbling can make it really tough when using conventional dry-heat cooking methods…nothing a slow cooker can’t fix.

If you prefer using a different kind of roasting meat, go for it!

Ingredients:

3 lb eye of round roast
2 medium onions, sliced
1 cup of beef broth
3-4 tbsp of arrowroot powder
1/3 cup of balsamic vinegar
2 garlic cloves, sliced
1 Roma tomato, sliced
1 medium carrot, finely shredded
1 tbsp of thyme
Salt and pepper to taste

Preparation:

  • Dissolve the arrowroot powder in the broth.
  • Put the sliced onions and carrots at the bottom of the slow cooker.
  • Add the rest of ingredients, rub the meat with salt and pepper, placed on top and cook on low heat for 8 hours.
  • If the roast is too dry, slice, cover with the onions and sauce and cook for an additional hour.
Appetizer · Beef · Entree · Pork

Crock Pot Barbecue Ribs

In observance of 4th of July, I am posting this for those who don’t have a lot of time or don’t have outdoor space for a barbecue.

Ingredients:

Baby back ribs, as many as you can fit in the slow cooker
1/2 to 1 onion
Homemade barbecue sauce( see recipe here)
A pinch of salt and pepper
Garlic powder

Preparation:

  • Slice the onion and set it at the bottom of the slow cooker pot.
  • Sprinkle ribs with just a pinch of salt and pepper and a little bit of garlic powder.
  • Generously rub meat with barbecue sauce and set on top of the onions.
  • Cook on high for 4-6 hours, until ribs are tender.
  • Preheat oven broiler.
  • Transfer ribs to a cookie sheet
  • Broil until brown or slightly charred.
  • Top with more  warm barbecue sauce and serve.