Slow Cooker Balsamic Roast
Enjoy this Slow Cooker Balsamic Roast recipe, and see just why balsamic vinegar is used to cook so many different and fabulous dishes. And with the slow cooker (or crock pot) cooking technique used for this roast recipe, you can be sure that this is going to be a fantastic dinner. The slow cooker is one of the easiest and best ways to prepare many variations of chicken, beef, fish, lamb and other meats. The combination of a long cook with a very low temperature for cooking and the ingredients kept under a lid to preserve moisture adds up to a moist, juicy, and perfectly cooked roast (or whatever else you might be making tonight).
This recipe is easy to make, like pretty much every thing you make using the slow cooker. The slow cooker is a kitchen implement that was invented from the Jewish tradition of cooking food in the dying embers of the oven fires that were turned off on the evening of the Sabbath to adhere to the no working rule for that holy day. Since the housewives could not prepare any food on that day, they would set their food in the cooling fires of the ovens so that they would cook during the night. Thus, the women were able to serve food on the Sabbath that they had not worked to cook. The modern slow cooker is a take off on this practice of cooking food using a low heat. It is a great way to cook, and there is almost no way to not have this dish turn out well. As a result, this method is a terrific one for new cooks to attempt that will almost guarantee a great result.
For this slow cooker balsamic roast recipe, a large amount of balsamic vinegar is used in the slow cook to penetrate and flavor the roast. When you buy balsamic vinegar, be sure to purchase the very best vinegar that you can afford. Its flavor is truly unique, and gets better when you buy a higher quality (read higher priced, too) variety. Balsamic vinegar is an ancient form of vinegar that is thought to date back to as early as the year 1000, and possibly even earlier. It was originally made from Trebbiano grapes (Italian, of course) that were pressed and cooked to create a reduction. It was also aged, usually in wooden barrels, and sometimes for very long times in order to attain the rich and sweet flavor that is characteristic of this vinegar. There are about three different and distinct types of this vinegar, but every one of them is fabulous. Some of them are so delicious you could practically drink them.
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