This is my twist on this recipe from Add A Pinch. It’s so quick and simple to prepare and has such a delicious, flavour. And since it is in the slow cooker – the ‘roast dinner mess’ is very minimal – hooray!!!!
- Beef Blade Roast (Approx 2kg)
- 1/2 cup hot beef stock (homemade, or Massel)
- 2 tbsp coconut aminos (or soy sauce)
- 1/4 cup balsamic vinegar
- 3 tsp minced garlic
- 1 tsp mince chilli
- 1 tbsp honey
- 6 cloves
Place beef in slow cooker.
Drizzle honey over the top.
Mix together the stock, vinegar, aminos, garlic and chilli and pour over the top of the beef.
Place cloves on top of the beef and return lid to the slow cooker. Set on low for 7 hours.
Remove beef from slow cooker and slice before placing in serving dish.
Strain and reserve the juices from the slow cooker. Then I use them in my gravy recipe. However, I want a much lighter gravy, so I use only 1 tbsp fat and 1 tbsp of flour to the 3 cups of liquid.
Pour the gravy over the meat and serve with your favourite sides.
Tonight we had it with roast veg and a beautiful summer salad.