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Slow Cooker Balsamic Shredded Beef

  • Author: Thriving Home
  • Prep Time: 10 minute
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Dish
  • Method: Slow cooker
  • Cuisine: American

Description

Slow cooker balsamic shredded beef is packed full of flavor and oh-so-easy to savor. So. Good. 


Ingredients

  • 3 to 4 pound boneless roast beef (chuck or round roast)
  • Kosher salt and pepper
  • 1 cup beef broth (or sub chicken stock)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce (Gluten-free option: Use coconut aminos or gluten-free Tamari Soy Sauce)
  • 1 tablespoon honey
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes (increase if you want more heat)

Instructions

Make It Now:

  1. Put roast beef into slow cooker and season with Kosher salt and pepper on all sides.
  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!

Freeze For Later:

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: Thaw using one of these three safe ways and then 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: Thaw using one of these three safe ways and then warm on the stove over low heat or in the microwave.