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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 12 |
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This recipe comes from Betty Crocker Cookbook. It's for the slow cooker. And it has 1 cup of balsamic vinegar. I'm curious to try it. Ingredients:
3 lbs beef boneless tip roast |
1 teaspoon dried herbs, leaves (such as marjoram, basil and oregano) |
1 teaspoon salt |
1/2 teaspoon pepper |
2 garlic cloves, finely chopped |
1 cup balsamic vinegar or 1 cup red wine vinegar |
Directions:
1. If beef roast comes in netting or is tied, do not remove. Spray 12-inch skillet with cooking spray; heat over medium-hight heat. Cook beef in skillet about 5 minutes, turning occasionally, until brown on all sides. Sprinkle with herbs, salt and pepper.
2. In 4- to 5-quart slow cooker, place garlic. Place beef on garlic. Pour vinegar over beef.
3. Cover and cook on Low heat setting 6 to 8 hours. Remove netting or strings from beef.
4. Serve with horseradish mashed potatoes.
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