Pat the roast dry with paper towels. Coat the beef with 1 tbsp of Olive Smoked Olive Oil, and season generously with salt and pepper.
In a large skillet, heat an additional tablespoon of the Olive Wood Smoked Olive Oil over a medium-high heat.
Sear the roast on all sides until brown, roughly 3-4 minutes per side. Transfer to the crockpot!
2
To the same skillet, add ½ tbsp of Olive Wood Smoked Olive Oil. Sauté the onions for 2-3 minutes. Add the garlic and continue sautéing for another minute, until the garlic becomes fragrant.
Add the onion and garlic over the beef in the crockpot.
3
No flavor goes to waste! To the same skillet, add the beef broth, Maple Dark Balsamic, Worcestershire sauce, soy sauce, orange juice, thyme and rosemary.
Bring the pan up to a rolling boil, scraping any brown bits from the bottom of the pan. Reduce to a low and continue to cook for 5 minutes to allow the flavors to meld.
4
Layer the whole potatoes and carrots over the onions in the crockpot.
Pour the balsamic beef broth mixture over the top.
Cover the crockpot and cook low and slow for 8.5-9 hours!
5
Remove the veggies from the pot. You may cut the potatoes smaller if desired.
Transfer the roast to a large plate or bowl and shred the meat.
Return the beef to the pot and mix with the balsamic beef jus. Plate alongside the potatoes, onions and carrots. Finish the beef with orange zest and parsley, which adds a beautiful brightness to this hearty dish. Enjoy!
(Use the leftovers on sandwiches and sliders, in quesadillas/burritos/tacos.)
Pat the roast dry with paper towels. Coat the beef with 1 tbsp of Olive Smoked Olive Oil, and season generously with salt and pepper.
In a large skillet, heat an additional tablespoon of the Olive Wood Smoked Olive Oil over a medium-high heat.
Sear the roast on all sides until brown, roughly 3-4 minutes per side. Transfer to the crockpot!
2
To the same skillet, add ½ tbsp of Olive Wood Smoked Olive Oil. Sauté the onions for 2-3 minutes. Add the garlic and continue sautéing for another minute, until the garlic becomes fragrant.
Add the onion and garlic over the beef in the crockpot.
3
No flavor goes to waste! To the same skillet, add the beef broth, Maple Dark Balsamic, Worcestershire sauce, soy sauce, orange juice, thyme and rosemary.
Bring the pan up to a rolling boil, scraping any brown bits from the bottom of the pan. Reduce to a low and continue to cook for 5 minutes to allow the flavors to meld.
4
Layer the whole potatoes and carrots over the onions in the crockpot.
Pour the balsamic beef broth mixture over the top.
Cover the crockpot and cook low and slow for 8.5-9 hours!
5
Remove the veggies from the pot. You may cut the potatoes smaller if desired.
Transfer the roast to a large plate or bowl and shred the meat.
Return the beef to the pot and mix with the balsamic beef jus. Plate alongside the potatoes, onions and carrots. Finish the beef with orange zest and parsley, which adds a beautiful brightness to this hearty dish. Enjoy!
(Use the leftovers on sandwiches and sliders, in quesadillas/burritos/tacos.)
