Balsamic Shredded Beef Roast
Satisfy your palette and your appetite with this delicious recipe.
4 pounds boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
2 tbsp. tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped
Mix all of the ingredients in a large freezer bag and give it a shake to mix them. Label and freeze.
1. Thaw in the fridge 24 hours, then cook in your slow cooker on low for 6 to 8 hours.
2. Remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about one-quarter to one-half cup of the leftover sauce over the beef. Serve with mashed sweet potatoes.