De Nigris balsamic vinegar is made in Naples, Italy. It’s tangy, sweet, and thick. And I happened to get a bottle of it at the Arkansas Women Bloggers University conference in my swag bag (I told you before, the swag at AWBU is awesome). I love balsamic. I use it to marinade meats, I drizzle it over veggies, and my favorite is drizzled over prosciutto wrapped melon. Yum!
The day after AWBU, I threw a roast into the slow cooker for dinner. Usually, I finish a roast by adding some herbs and a little butter at the end to finish the sauce. But as I was shredding the meat, I noticed the bottle of balsamic vinegar on the counter, and I decided to try finishing the roast with balsamic.
And man, that was a good decision.
I added three tablespoons of balsamic to the cooked and shredded roast (one tablespoon at a time, stirring as I went to taste test), and it made the sauce tangy, sweet, and gave it a hint of something special. It was a beef roast with potatoes, carrots, onions, and bell peppers. And balsamic.
It was delicious! I know a crockpot full of meat doesn’t look awesome…but here’s the picture of the roast and balsamic. Give it a try next time you make a roast- it’s a great way to give it a hint of yummy.