This slow cooker recipe makes a tasty beef dish for dinner. Beef roast is placed in a slow cooker. A mixture of beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, honey, garlic and red pepper flakes is poured over the beef. After cooking for several hours the beef is removed and shredded. The balsamic sauce is served over the shredded meat.
Course
Entree
Cuisine
Southern
Keyword
Beef, Roast
Prep Time10minutes
Cook Time6hours
Total Time6hours10minutes
Servings8people
Ingredients
3-4lbsboneless chuck or round roast
1cupbeef broth
½cupbalsamic vinegar
1tbspWorcestershire sauce
1tbspsoy sauce
1tbsphoney
4garlic cloveschopped
½tspred pepper flakes
Instructions
Spray the inside of a 6 quart slow cooker with oil. Put the beef in the slow cooker.
In a 2 cup measuring cup or small bowl, combine the broth, vinegar, Worcestershire sauce, soy sauce, honey, garlic and red pepper flakes. Pour the mixture over the beef.
Cover and cook on HIGH for 4 hours or on LOW 6 to 8 hours.
Using tongs, transfer the roast beef to serving dish. Break apart with 2 forks, and then ladle ¼ to ½ cup of the sauce in the slow cooker over the beef for serving. Refrigerate the remaining sauce in an airtight container for another use.
Recipe Notes
Leftover stuffed mushrooms: Preheat oven to 350 F. Arrange 8 medium to large Portobello mushroom caps on a large baking sheet. Skim fat from sauce and discard. Pour ½ cup of the sauce into a saucepan set over medium heat. Stir in 1 tbsp butter and some leftover beef and cook until warmed through, about 8 minutes. Fill each mushroom cap with beef and drizzle with sauce. Bake 15 to 20 minutes.