How to Video
Slow Cooker Balsamic Shredded Beef
Slow cooker balsamic shredded beef is packed full of flavor and oh-so-easy to savor. So. Good.
Ingredients
- 3 pounds boneless beef chuck roast
- Kosher salt and pepper
- 1 cup beef broth (sub: chicken stock)
- 1/4 cup balsamic vinegar
- 2 tablespoons low-sodium soy sauce (Gluten-free option: Use coconut aminos or gluten-free Tamari Soy Sauce)
- 1 tablespoon honey
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (increase if you want more heat)
Instructions
- Put roast beef into slow cooker and season with Kosher salt and pepper on all sides.
- In a small bowl, mix together all remaining ingredients. Pour over roast beef.
- Slow cook on LOW for about 8 hours, or until meat easily shreds apart.
- Using two large forks, shred the meat apart in the slow cooker.
- Serve meat warm on top of mashed potatoes or polenta (pictured). Alternatively, serve on a bun or ciabatta roll with sauce on the side for dipping.
Freezer Instructions
Freeze for Later:
- Method 1 - Uncooked: Place all ingredients together in a freezer-friendly plastic bag and freeze. To prepare, let bag thaw in refrigerator for 24 hours.
- Method 2 - Fully Cooked: Fully cook the meal (through Step #4). Let it cool completely. (Safety Note: Do not let the meat sit on the counter for more than 2 hours.) Store meat and sauce in a freezer-safe container after it's cooled completely.
Prepare from Frozen:
- Method 1 - Uncooked: Thaw in the fridge overnight and then cook as directed.
- Method 2 - Fully Cooked: Use one of these safe thawing methods and then warm on the stove over low heat or in the microwave.
Notes/Tips
- Instant Pot Instructions: Cut the beef into 2×2 pieces, and place the beef and sauce in a 6-quart Instant Pot. Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10+ minutes.
- To Thicken the Sauce: If you'd like to thicken up the sauce at the end, here's how. After removing the cooked roast to shred it, turn the slow cooker to HIGH. In a small bowl, stir together 2 tablespoons cornstarch with 2 tablespoons water until smooth. Whisk that into the sauce in the slow cooker, cover, and cook for about 30 minutes or until thickened. (For the instant pot, turn on the Saute function after removing the cooked roast and whisk in the cornstarch slurry. It should thicken up in 1-2 minutes.)
- Gluten-Free Version: Replace the soy sauce with coconut aminos or gluten-free Tamari soy sauce.
- Storage Tip: A great way to store this freezer meal or leftovers is in our favorite freezer meal containers. Either store in the fridge for up to 3 days or in the freezer for 3 months.
- Where We Get Our Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves.
- We also have a similar recipes for Slow Cooker Short Ribs and Crock Pot Beef Bourguignon.
Nutrition
Calories: 328 kcal (16%) | Carbohydrates: 4 g (1%) | Protein: 33 g (66%) | Fat: 20 g (31%) | Cholesterol: 117 mg (39%) | Sodium: 398 mg (17%) | Fiber: 0.1 g | Sugar: 3 g (3%)
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