There’s nothing better than coming home after work to a slow cooker of delicious beef roast already cooked to perfection! This is a winner with our clients and great on a cold winter evening. Pair this with some roasted potatoes and crispy kale chips like we did tonight for a well balanced, nutrient dense meal.
Slow Cooker Balsamic Roast Beef
2-2.5lb boneless roast beef (chuck or round roast works best)
1 cup beef broth
1/2 cup balsamic vinegar
1 tbsp Worcestershire
1 tbsp soy sauce
1 tbsp honey
1/2 tsp red pepper flakes
4 cloves garlic
2 cups of chopped mushrooms
2 tbsp cornstarch dissolved in 4 tbsp of water
1) Combine all ingredients except for the beef in a large measuring cup or bowl.
2) Place the beef in the slow cooker and top with liquid mixture costing both sides.
3) Slow cook on low for 6-8 hours (the longer the more tender). Once cooked, take the beef out and pull it apart (to shred it) with two forks. Then put it back in the slow cooker.
4) Put the liquid into a medium sauce pan and reduce over medium heat. Once reduced quite substantially, add the mushrooms to cook them. Once cooked, add the cornstarch that you have dissolved in water slowly to thicken. Once thickened to desired sauce consistency, add the liquid/mushroom mixture back to the slow cooker and mix with the beef. Season if needed and serve! We recommend it served inside a baked potato or with roasted potatoes and a side of roasted asparagus!
Macronutrient Breakdown (per serving):