Ingredients:
3 pound boneless beef
1 teaspoon salt
1 teaspoon paprika, sweet or smoked
½ teaspoon onion powder
¼ teaspoon fresh ground black pepper
⅓ cup chicken broth
4 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
5 cloves garlic, smashed
½ tablespoon Italian seasoning
Directions:
Pat dry the beef with paper towels.
Combine salt, paprika, onion powder, and black pepper in a small bowl; whisk to combine. Sprinkle the rub all over the beef.
Heat 1 tablespoon olive oil in a large skillet over medium heat; add the beef and sear on each side until golden brown.
In a blender, combine the remaining olive oil, balsamic vinegar, and garlic; process until thickened. Add Italian seasoning and blend briefly.
Pour chicken broth into a slow cooker. Place the beef fat side up. Brush the balsamic mixture over the beef.
Cover and cook on LOW for 4 to 5 hours or HIGH for 3 hours. The beef is done when it reaches an internal temperature of 145˚F.
Transfer the beef to a cutting board, cover with foil, and let rest before slicing. Serve.
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes | Kcal: 520 | Servings: 8
Crock Pot beef
