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Liz’s Kitchen: Crock Pot Balsamic Beef


This might be one of the easiest meals I’ve made to date. One thing that a lot of slow cooker recipes need is for you to brown your beef, cook come veggies or use some sort of other pan or bowl before you dump you meal. This one the only other thing you need in a cutting board. The original recipe said to pour over a past but I opted for zucchini noodles. You can either pick some pre-noodled zucchini at Wegmans or noodle it yourself. It’s a great low carb option and still tastes great. The recipe serves 8, but I cut it half because I didn’t need the left overs. It could make a great lunch the next day though! The serving size is one cup (not including your noodles) and it’s 5 SPs if you’re on WWs.


Crock Pot Balsamic Beef (this version serves 4)

  • 1 pound1 round steak or cube steak, cut into 1 inch pieces
  • 1 (14.5 oz) cans diced tomatoes
  • 1/2 medium onion, thinly sliced (not chopped)
  • 2 garlic cloves
  • 1/4 cup balsamic vinegar
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon each: dried oregano, basil, and rosemary
  • 1/4 teaspoon thyme
  • Ground black pepper and salt,to taste

Get your mise en place out of the way and slice your onion first. Then pour the olive oil in the bottom of the crock pot and salt and pepper the beef. Next place the onion on top of the beff evenly and add all of your spices over the onions. Next add the two garlic cloves and the vinegar. Lastly pour the dices tomatoes over the top. Set your crock pot for 6-8 hours on low or 4 hours on high!


Pick your noodles and cook them according to their instructions and enjoy! Get the FULL recipe HERE.



Next on Liz's Kitchen: Chicken Enchilada Casserole


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