Balsamic Shredded Beef Roast

Satisfy your palette and your appetite with this delicious recipe.

  • By Angie Quaale, Well Seasoned
  • December 14, 2017


    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.

    To Cook:

    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.

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