Make a delicious sauce out of the cooking liquid of this amazing roast beef, and delight the family. Serves 8
1.5 kg boneless beef chuck roast
to taste, sea salt and black pepper
2 Tbsp olive oil
1 onion, sliced
2 cloves garlic, minced
1/3 cup balsamic vinegar
1 1/2 cups beef stock
2 bay leaves
1 cup red wine (optional)
2 sprigs fresh rosemary
- Season the roast on all sides with sea salt and black pepper. Heat the olive oil over a medium-high heat in a large skillet, and sear the roast on all sides for 2-3 minutes.
- Place the meat in the slow cooker and top with the onion, garlic, balsamic vinegar, beef stock, bay leaves and red wine (if using).
- Cover the slow cooker, turn it on low, and cook for 8-9 hours.
- Remove and discard the bay leaves. Remove the meat and cover loosely with aluminium foil.
- Pour the liquid from the slow cooker into a saucepan and bring to a slow boil over a medium-high heat. Keep it boiling and let it reduce until you get the desired consistency for your sauce.
- Slice the meat and divide between serving plates. Pour the sauce over the top, and serve with steamed vegies.