This Balsamic Beef with Rosemary recipe is two things:
Simple and freaking packed with flavor.
I make some kind of low-and-slow shredded meat like this Balsamic Beef with Rosemary every single week; the leftovers are great for all sorts of things.
The basic recipe goes something like this:
Sear off a hunk of meat in a Dutch oven with hot fat. Add liquid. Cover. Bake in a low oven for a few hours. Shred.
You could play around with making this Balsamic Beef with Rosemary in a crockpot or Instant Pot, but I really recommend the Dutch oven method. (This is the affordable Dutch oven I have.)
The flavor turns out best because the meat gets a hard sear, and the liquids reduce as they cook. When you’re using very simple ingredients like this, method of cooking really matters.
I’ve also added a couple secret ingredients that help bump up the savory flavor profile of the dish: coconut aminos and fish sauce.
Now, before you wrinkle your nose up, consider again that your job with a hunk of simple meat is to make it taste amazing. By searing the outside in hot fat, you’ll create caramelization…the sexy brown goodness. That helps.
But the cooking liquid is the key to this Balsamic Beef with Rosemary recipe. I use chicken bone broth (get my Instant Pot Bone Broth recipe) as a base, then add the coconut aminos and fish sauce.
Coconut aminos are the fermented sap from palm trees. It looks similar to soy sauce but has a slightly sweet quality, and is nowhere near as salty. (I use the Coconut Secret brand.)
Fish sauce is an umami powerhouse. I recommend the Red Boat brand. Just a few dashes of fish sauce adds a curiously savory / umami flavor without tasting like fish. (Just don’t smell the bottle. Take my word for it.)
You can also find fish sauce in the Asian section of virtually every supermarket. Most brands have sugar, but I wouldn’t sweat it too much. The amount of sugar in a few dashes of fish sauce is super small.
As for which cut of meat to use in this Balsamic Beef with Rosemary recipe, generally something like a chuck roast, pot roast, spoon roast, rump roast, etc.
Don’t spend big bucks on a prime roast for this. You’re cooking it for at least a few hours, so the meat will soften up as it goes.
If you’re wondering how to make this Balsamic Beef with Rosemary into a complete meal, here are some ideas for side dishes:
Steam or saute some greens, and you’re in business.
- 1 tbsp ghee or other fat
- 3.5 lb rump roast or pot roast
- Generous pinches sea salt and black pepper
- 2 cups chicken broth
- 1/4 cups balsamic vinegar
- 2 tbsp coconut aminos
- 1 tsp fish sauce, optional
- 6 sprigs fresh rosemary
Preheat the oven to 300ºF (149ºC).
Place your Dutch oven over medium-high heat and add the ghee or avocado oil. Heat until the pot is very hot and the ghee is shimmering. Pat the meat dry with paper towel and sprinkle the meat with sea salt and pepper.
Add the meat and brown for about 5-7 minutes per side. You want a nice crust to form.
Add the broth, vinegar, coconut aminos, and fish sauce. Nestle the rosemary sprigs around the meat. The liquid should cover the roast at least half way up the side. If the liquid level is too low, add a bit more broth.
Bake covered for about 3 hours.
Remove the roast onto a platter and all it to cool a bit. Shred the meat with two forks and return it to the pot. Or, slice into ~1/2 inch slices. If the liquid is too salty, add a little more chicken broth or water to thin it out. Adjust the seasoning with salt and pepper, if needed.
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