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Prep: 15 min
- 3-pound beef boneless tip roast
- 1 teaspoon salt
- 1 teaspoon mixed dried herb leaves
- 1/2 teaspoon pepper
- 2 cloves garlic, finely chopped
- 1 cup balsamic vinegar
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides. Sprinkle with salt, herbs and pepper.
Place garlic in 4- to 5-quart slow cooker. Place beef on garlic. Pour vinegar over beef.
Cover and cook on low heat setting 6 to 8 hours or until beef is tender. Reserve 1/4 cup of the beef juices.
Cut half of the beef into thin slices to make 3 cups; place in refrigerator or freezer container along with reserved 1/4 cup beef juices for Philly Beef Sandwiches (page 77). Cover and refrigerate beef up to 4 days or freeze up to 4 months. To thaw frozen beef, place container in refrigerator about 8 hours.
Serve remaining half of beef now.
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