Balsamic Beef Au Jus with Crispy Shallots

Balsamic Beef Au Jus with Crispy Shallots

Ingredients:
2 lb. chuck roast, trimmed and chopped into chunks
14 oz. beef broth
1 ¼ c. balsamic vinegar
1 large onion, chopped
4 cloves garlic, peeled
2 Tbsp. soy sauce
1 Tbsp. honey
1 ½ tsp. dried rosemary
Salt and pepper
¼ c. extra virgin olive oil
2 large shallots, sliced

Directions:
1. In slow cooker, combine chuck roast, 7 ounces beef broth, ¼ cup vinegar,
onion, garlic, soy sauce, honey, rosemary, salt and pepper.
2. Cover and cook on low for 7-8 hours.
3. Remove chuck roast, shred and return to slow cooker. Cover and cook for 1
additional hour.
4. Meanwhile, bring remaining balsamic vinegar to a boil in a saucepan. Reduce
heat to medium and simmer until mixture begins to thicken, about 20 minutes.
Remove from heat to a serving dish.
5. Place cheesecloth over same saucepan and strain out most of the liquid from
slow cooker. Add remaining beef broth to saucepan and bring mixture to a boil.
Let reduce slightly, then transfer to serving dish.
6. In a large skillet, heat olive oil over medium heat. Add shallots and sauté until
crispy, about 2-3 minutes.
7. Serve beef with vinegar reduction, au jus and crispy shallots over
vegetables.
Nutrition Info