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Dijon Balsamic Beef -Slow Cooker Wonder

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Today I have for you a slow cooker delight using beef bottom round roast. This area of the cow has many lean cuts of beef also known as:

Round Roast
Bottom Round Roast
Bottom Round Rump Roast
Round Tip Roast
Bottom Round Pot/Oven Roast

Cuts of beef

These are best when prepared using various methods of moist heat cooking such as braising, roasting or stewing. Now to me this means “less time spent in the kitchen” When cut into thin strips, steaks from this area can be used in stir-fry recipes. Some consider this cut “cheap” however, it is a great choice for healthy meals, as it is very lean.

Bottom-Round-Roast

Many popular and economical roasts come from the Round. The bottom round comes from the rear leg of or hindquarters of the cow, and is a thick cut from the outside of round. It has an irregular shape with plenty of marbling and a just enough fat, that all one would need is a few ingredients, minimal prep work then walk away till this amazing cut of beef shreds with a fork.

 

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That’s right folks no knives are needed…..

The secret to a tender roast is to cook it at a low temperature for a long period of time.

 

Ingredients:

1 3-4 pound boneless roast beef (chuck or round roast)
15 oz can low sodium beef broth
1/4 cup balsamic vinegar
2 tbsp Worcestershire sauce
2 Tbsp Dijon or spicy brown mustard
1/4 brown sugar
1/4-1/2 tsp red pepper flakes
1 1/2 tsp garlic powder
1 1/2 tsp onion powder

Directions:

Using a small bowl mix all ingredients, except the water and set aside.

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For this roast I made I had to cut it into four large pieces as mine was seven pounds and wouldn’t fit in my crock pot properly. This is also a good time to remove any excess fat along the bottom.

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Heat preferably a cast iron skillet on high heat, if you have a properly seasoned skillet you wont need to add any oil, just get it screaming hot and place the roast on the skillet for one min than lower heat to med-high.

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You want to sear all sides for about 3-4 minutes, once all sides are seared put into crock pot.

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Next add water to skillet and over a low heat and using a wooden spoon scrap up and brown bits at the bottom of your skillet. This is all flavor you do not want to deny yourself of. Once you de glazed all that wonderful goodness pour it over the roast along with the bowl of ingredients you combined earlier.

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Cover crock pot with lid and set according to weight and temperature settings.
3-4 pound roast on a low setting will take approx 6-8 hours
High setting allow 4-6 hours.

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Once your roast is fully cooked you can taste and salt according, then grab a fork and shred it up and serve along with mashed potatoes, creamy polenta, shredded roast beef sandwiches and use the drippings as an Au Jus or whisk a tablespoon of water and corn starch and add to drippings to make a quick gravy.

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About Dish With Clarissa

Clarissa Cordero grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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