Balsamic Shredded Beef
adapted from Shugary Sweets
This recipe has been sitting in my "need to try this" section of my recipe book for months. Coming back from vacation, I wanted to use as much as I could from the freezer/cupboards in order to keep the grocery bill down. Well, I happened to have a roast left in the freezer so I decided it was time to try this recipe. I loved that I could use the crock pot AND that it is a long cooking recipe (6-8 hours) which means it would work to use on a day we had to be away for the day. Well, I put this in the crock pot at 10:00. At 11:30 I came back inside to start lunch and discovered that my crock pot had died. It wasn't the least bit warm - don't you hate that??? I improvised and dumped everything into a big pot and just simmered it on the stove all afternoon. It did work out but most of the juice simmered away, which doesn't happen in a crock pot, so we didn't have much "gravy" for our potatoes. This was a very tasty meal - my husband said it is his new favorite meal ;-) I had it for lunch the following day and it was every better. The seasoning is not over powering at all - it is a very mild flavor. The people I babysit for walked into the house and said, "Wow, that smells amazing, how about if we watch your kids for the evening and just eat dinner here" HA! I served this beef with mashed potatoes, corn on the cob and rolls.
Ingredients
- 4-5lb beef chuck roast
- 1 cup beef broth
- 1/2 cup light brown sugar
- 1/4 cup balsamic vinegar
- 1 Tbsp soy sauce
- 1 tsp kosher salt
- 1/4 tsp crushed red pepper flakes
- 3 cloves garlic, pressed
Instructions
- Whisk
together all the ingredients and add to the bottom of a slow cooker.
Add roast. Cover and cook on low for 6-8 hours. Remove roast and shred
with a fork, return to juices.
- Serve and enjoy. The gravy is delicious with mashed potatoes too!
