Roast Beed with Balsamic Wine Sauce

Don’t let this deceptively easy recipe fool you. It may be short on ingredients (only 4), but it’s long on flavor and elegant presentation. I often make this for Sunday dinner or for special guests. Preparation time is approximately 2 minutes and that includes hitting all the buttons on my digital crockpot. Leftover slices make wonderful sandwiches the next day.


3-4 pound beef roast (your choice, I use eye of round).
1 package dry onion soup mix
1/2 cup red wine (any you would drink)
1/3 cup Balsamic vinegar


Spray crockpot interior lightly with a cooking spray. Place roast on bottom. Sprinkle with onion soup packet. Pour wine and vinegar on top. Cover and slow cook on low for approximately 7 hours. That’s it!

When the roast is finished cooking, I pour the liquids into a saucepan, heat them on medium, and add 2 tablespoons cornstarch that has been stirred into a little cool water. The sauce will thicken quickly and have a wonderful glisten to it.

Note: Sauces/gravies made with a cornstarch base will not keep their consistency when reheated.


N. Rene West
Fembellish Journal – Beauty thru fiber art