As the temperatures heat up, I love using my slowcooker more so I don’t have to heat up my oven. This recipe comes from my friend Robyn’s book, of Add a Pinch. Kate and I met Robyn years ago at an event and she quickly became one of my favorite people!
Tender beef is cooked low and slow in a sweet and savory sauce, then you can pile it high on soft buns, or pair it with vegetables, or any other way your heart desires to eat delicious shredded beef.
The sauce mixes up quickly with pantry ingredients, including honey, worcestershire, soy, and of course, balsamic vinegar.
When it’s done cooking, it easily shreds with a fork and you spoon more of those cooking juices over the top.
I took mine up a notch by drizzling some of our Sweet and tangy Pomegranate Balsamic over it and it was A. Maz. Ing.
We ate ours on soft buns that were spread with a little garlicky-mayo action. I definitely could have pounded down about 8 of these.
- 1 (3-4 pound) boneless roast beef (chuck or round roast)
- 1 cup beef broth
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 4 cloves garlic, chopped
- Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (5-7 hours on High or 8-10 hours on Low)
- Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle additional gravy/pan sauce over roast beef.
- If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.