If I had a dollar for every recipe that I’ve found and saved on Facebook … I would have … a lot of dollars. I’ll save these recipes with the best of intentions, but then forget about them. Every now and then, however, I’ll go through them and try a few and delete a few.
Not long ago, I ran across one in which the picture was so appealing that I immediately sat down and made a grocery list, intending to make it the next day. Not only did the picture make my mouth water just looking at it, another plus with this recipe is that it’s made in a slow cooker. So that’s even better – set it and forget it.
This dish ended up being so easy to put together and extremely flavorful. It’s a perfectly comforting meal that could easily be elevated – depending on what you serve it with – for company or a special occasion. I served it with roasted butternut squash and roasted Brussels sprouts. My butternut squash accidentally got a little dark but I found that it actually enhanced the flavor.
This dish was absolutely delicious and I’ll definitely make it again. Next time, however, I’ll double the ingredients for the sauce mixture because I just didn’t think it resulted in enough. The smell was incredible wafting through the house as it cooked. Give it a try. I think you’ll like it.
Place the beef, halved potatoes, and minced garlic in the slow cooker.
In a small bowl, mix together the balsamic vinegar, beef broth, soy sauce, olive oil and brown sugar. Pour this mixture over the beef and potatoes.
Season with salt and pepper, then stir everything to coat evenly.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the potatoes are soft.
Garnish with fresh parsley before serving.
