Slow Cooker Balsamic Shredded Beef {Freezer Meal}


Slow Cooker Shredded Balsamic Beef might be the easiest and very best slow cooker meal I’ve ever made for my family.

Slow Cooker Balsamic Shredded Beef

Everyone, from ages 4 to 42, devoured this tender, flavorful meat dish. I served it with mashed potatoes (and of course veggies and fruit), which is perfect for all that extra sauce in the crock. Then, the next night we had this same Slow Cooker Shredded Balsamic Beef on mini wheat rolls as “french dip” sandwiches. Again, a huge win!

Slow Cooker Balsamic Shredded Beef

All I can say is MAKE THIS RECIPE!

5.0 from 2 reviews
Slow Cooker Balsamic Shredded Beef
 
Author:
Serves: 6-8 servings
Ingredients
  • 3 to 4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef broth
  • ¼ cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes (increase if you want more heat)
  • 1-2 teaspoons all-natural steak seasoning
Instructions
  1. Put roast beef into slow cooker.
  2. In a small bowl, mix together all remaining ingredients. Pour over roast beef.
  3. Slow cook on LOW for about 8 hours, or until meat easily shreds apart.
  4. Using two large forks, shred the meat apart in the slow cooker.
  5. Serve meat warm on top of mashed potatoes or on a bun with a bit of the sauce over the top. There should be plenty of sauce for dipping sandwiches, too!
Notes
Freezer Meal Instructions:

Method One:
To Freeze: Place all ingredients together in a freezer friendly plastic bag and freeze. To prepare, let bag thaw in refrigerator for 24 hours.
To Prepare: After thawed, cook as directed.

Method Two:
To freeze: Fully cook the meal (through Step #4). Let it cool completely. (Safety Note: Do not let the meat sit on the counter more than 2 hours.) Store meat and sauce in a freezer container or freezer bag after it's cooled completely.
To thaw: There are at least three safe ways to defrost and warm up this meal.
- Let meat thaw in the fridge for 24-48 hours and then warm gently on the stove top or in the microwave. (This is the preferred method.)
- From frozen on stove top: Place the frozen meat and sauce on the stove top in a pot over medium-low heat. Dump 1 cup of water or beef broth over the top. Put a lid on and stir periodically until warmed through.
- From frozen in microwave: Place frozen meat and sauce in a microwave-safe bowl. Use the DEFROST setting to thaw, stirring occasionally. Then heat in the microwave on the COOK setting in 30-60 second increments until warmed through.

 

Slow Cooker Balsamic Shredded Beef




Comments

  1. Cassie says

    Yum! We don’t eat a lot of beef in our house but I might have to make an exception and give this a try!

  2. Yum yum yum! So easy and such a good twist on my basic slow cooker chicken! Would be so yummy on salads too.

  3. Meredith says

    If I wanted to make this without honey so my almost one year old could enjoy it with us, should I substitute something else, or just leave out the honey?

    • Rachel says

      I think the concern with honey for babies is that it might be contaminated in the bottle it comes in. Once it’s cooked (for 8 hours, no less), wouldn’t it be fine? You might Google to find out. But, if you want to substitute it, just add 1-2 tablespoons of brown sugar. That would be tasty.

  4. Kathy says

    We enjoyed this Balsamic Shredded Beef tonight. I had a cheap cut of beef in the freezer and threw it in the crockpot this morning along with the other ingredients. It turned out sooooooo good. This recipe is a keeper!

    • Rachel says

      Awesome! I’m making it tomorrow for my fam!

  5. Susan says

    Is it spicy with the red pepper flakes? Just want to make sure my kids will like it!

    • Rachel says

      It doesn’t have too much heat. But, feel free to pull back on the red pepper the first time you make it.

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