Balsamic Beef with Roasted Tomatoes

06/08/2016

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Tropical Storm Colin rolled through here in North Florida on Monday; we were left unscathed, but the 6 1/2 inches of rain exploded many of my tomatoes. Given that we’ve had a tree fall on our house from a storm before, I’ll take split tomatoes any day.

Ingredients:

1 c cherry tomatoes, cut in half
1 lb beef chuck roast
1 c beef broth
1/2 c brown sugar
1/2 c balsamic vinegar
1 T soy sauce
1 T Worcestershire sauce
1 clove garlic, chopped
S&P
Olive Oil

Instructions:

In a slow cooker, put the broth, sugar, vinegar, soy sauce, Worcestershire sauce, garlic, and salt and pepper, and stir together. Put in the beef, and cook on low for 6-8 hours. Right before serving, turn on the broiler in the oven, cut your tomatoes in half, drizzle with olive oil and sprinkle with S&P, put on a cookie sheet and broil for about 5-7 minutes, or until browned. Serve the tomatoes over the beef and top with broth. It pairs well with polenta, like I have here, or mashed potatoes.

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