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Slow Cooker Fig Balsamic and Red Wine Pot Roast

Slow Cooker Fig Balsamic and Red Wine Pot Roast
November 22, 2016 Angela Hutton

Fig Balsamic RoastThis recipe serves 4-6.


3lb Boneless Roast Beef Roast (chuck always works well)
1 Cup Beef Broth
1/2 Cup Ty Caton’s Fig Balsamic Vinegar
1/2 Cup Ty Caton 2014 Estate Upper Bench Merlot
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Honey
4 Cloves Garlic

Begin by preheating your slow cooker. A common mistake is forgetting to do so – but would you ever cook in an oven that hadn’t been preheated?
While the slow cooker preheats, chop the garlic and combine that and all the other ingredients (except the beef) in a large measuring jug.

Once preheated, place the beef into your slow cooker and pour the combined ingredients over it. Cook for 4 hours on High or 6-8 hours on Low.

You also have the option to add potatoes, carrots or other vegetables to the slow cooker with the beef for a hassle free roast dinner.

Serve with a glass of Ty’s Upper Bench Merlot and enjoy!

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