I make this with venison, and it turns out so tender and delicious. Is similar to 'sauerbraten,' but without days of marinating! Serve over pasta or potatoes, and a salad on the side.

Gallery

Recipe Summary

prep:
10 mins
cook:
6 hrs
total:
6 hrs 10 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drizzle olive oil into the bottom of a slow cooker, and arrange half the onion slices over the oil. Lay the beef roast on top of the onion, and sprinkle the rest of the onion slices and the garlic around the roast. Sprinkle the balsamic vinegar, tomato paste, and water around the roast. Cover the slow cooker, set to High, and cook until the meat is tender, about 6 hours. Shred the meat into bite-size pieces with two forks, and season with salt and pepper. Serve with the juices from the slow cooker.

    Advertisement

Nutrition Facts

201 calories; protein 20.4g 41% DV; carbohydrates 6.1g 2% DV; fat 10.2g 16% DV; cholesterol 50.2mg 17% DV; sodium 111mg 4% DV. Full Nutrition
Advertisement

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2010
Thank you for this recipe! Although I used sundried tomato( in the jar) insted of tomato paste, Beef buillion mixed into water, also I sliced roast into 1 1/2 inch. thick or so before placed into cooker. I served this over baked potato(peeled) weadges and everybody loved it! Read More
(20)

Most helpful critical review

Rating: 2 stars
06/04/2010
Generally weird taste and I like Balsamic. Really watery sauce and even with a 2 lbs roast 6 hours was way to long and made the meat tough and stringy. Read More
(20)
9 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 2 stars
06/04/2010
Generally weird taste and I like Balsamic. Really watery sauce and even with a 2 lbs roast 6 hours was way to long and made the meat tough and stringy. Read More
(20)
Rating: 5 stars
06/16/2010
Thank you for this recipe! Although I used sundried tomato( in the jar) insted of tomato paste, Beef buillion mixed into water, also I sliced roast into 1 1/2 inch. thick or so before placed into cooker. I served this over baked potato(peeled) weadges and everybody loved it! Read More
(20)
Rating: 2 stars
07/19/2010
This was very vinagery. Didn't really like it at all. My boyfriend added some white wine to it and said it made it a little better, but I don't think I will make this again. Read More
(17)
Advertisement
Rating: 3 stars
09/11/2012
This is a pretty good base recipe. I cooked this as recommended and then after cooking I added 1 heaping tablespoon of sugar about 1 tsp of salt and 1/4 cup flour dissolved in 1/2 cup water to thicken. The sugar takes the edge off the sourness. The salt was just needed and the flour/water thicken. In order for gravies and sauces to be thick they require some sort of thickening agent. There aren't any thickening agents in this recipe so reviewers who complained about the sauce being runny should understand why the sauce is runny. Read More
(4)
Rating: 2 stars
01/28/2012
The recipe called for it to cook for 6 hours on high. I thought that was extreme for a 1 1/2 lb roast so I cooked my 2 lb roast on low for 7 hours and it turned out very dry. If I would have cooked it for 6 hours on high I think it would have turned into a rock. The liquid tasted good though. Read More
(4)
Rating: 5 stars
08/20/2018
this is a great recipe- I had to make a few adjustments- nothing big- as my garlic was dried out- I used 4 teaspoons- jarred- and had no tomato paste- I used 1/4 cup homemade tomato sauce- was perfect for my slowcooker at exactly 4 hours- suggestion was pasta- hubs is not a fan so I boiled cheese tortelinni and tossed in a light gravy I made from the great juices of the roast (thickening with flour-milk and white and black pepper)- served with a tossed salad and garlic bread-wish I had known it would be so great I would have doubled for another meal:-)- I used 1.75 pounds sirloin about 1 1/2 inches thick- thanks for a great recipe:-) Read More
(3)
Advertisement
Rating: 4 stars
02/08/2012
It was very delicious! It was a little on the oily side I think because of the olive oil but overall it was juicy and had lots of flavor! Read More
(2)
Rating: 3 stars
08/25/2018
It wasn’t inedible but it wasn’t good, either. Read More
(1)
Rating: 5 stars
12/04/2018
Excellent! made with beef served over rice. My husband said its a keeper! Read More
Advertisement