Beef Roast with Herbs
Serving Size / Yield
- 3-lb. boneless tip roast
- 1 tsp. mixed dried herb leaves (such as majoram, basil and oregano)
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cloves garlic, finely chopped
- 1 C. balsamic (or red wine) vinegar
If beef roast comes in netting or is tied, do not remove. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet, about 5 minutes, turning occasionally, until brown on all sides. Sprinkle with herbs, salt and pepper.
In 4- to 5-quart slow cooker, place garlic. Place beef on garlic. Pour vinegar over beef.
Cover and cook on Low heat setting for 6 to 8 hours. Remove netting or strings from beef.