I haven't taken advantage of the shiny new crockpot I got for Christmas, which is a crime on the same level as neglecting a fully-functional blender. So, since I had a little disposable income, I decided to try out a roast.
Roasts aren't really all that difficult: put huge chunk of meat in a hot puddle until the meat won't kill you anymore. A traditional Sunday roast was actually one of the first things I ever attempted to make, so this slight variation was a bit of a step up, challenge-wise. Although, really, even here there's not much of a challenge. The puddle was just slightly more decorative than usual.
And, frankly, one might wonder what makes a roast worth prettying up, when nothing you do to the outside of the meat really affects the internal flavor. A roast is a roast, and no matter how zesty the liquid it stews in gets, it tastes just the same. BUT since that flavor is "delicious," there's not really a problem.
Still, it is a shame to let all that delicious liquid go to waste... which is why turning the roast into a French dip sandwich is such a good idea. The leftover cooking liquid makes a flavorful au jus. Balsamic vinegar tends to overwhelm every other flavor in a dish; however, here it provides a sweet foundation for the rest of the roast.
Okay, Pinterest, you win. You have my attention forever.
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