It wasn’t too long ago that I discovered that my slow cooker was good for more than just mulled wine. I started to make pork and beef in it and this Balsamic Roast Beef recipe is one of my favorites. This recipe combines the richness of balsamic vinegar, the saltiness of soy, the sweetness of honey and the kick of Worcestershire sauce to give it an outstanding flavor. And since it is slow cooked, the beef shreds easily and can be eaten plain, paired with noodles, rice, or on a roll for a hearty and delicious sandwich. The best part is if you have leftovers it makes for a welcomed addition to your kids lunch box.
Balsamic Roast Beef
1 3-4 lb boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp honey
½ tsp red pepper flakes
4 cloves garlic, chopped
Place roast beef into the slow cooker. In a bowl, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. Either 4 hours on High or 6-8 hours on Low.
Once roast beef has cooked, remove from slow cooker with tongs onto a rimmed baking sheet. Break apart lightly with two forks and transfer to a serving dish. Ladle about ¼ – ½ cup of gravy over roast beef.
If you want a stronger flavor, place the leftover juice in a fat separator, pour the juice into a saucepan and simmer over medium heat until the juice has reduced by half and becomes a gravy.