This is now my favorite slow cooker recipe.  The color of the beef is a rich mahogany color (not the off putting gray of the typical slow cooker pot roast), and the flavor of the roast is unique, in a good way.  I served it with mashed potatoes and Roasted Broccoli, instead of the traditional carrots and potatoes (yawn), and it was a completely different meal than The Perfect Pot Roast. Aaaannnndddd it cooks in the slow cooker, aaaaannnnnd there is no pre-cooking involved.


Slow Cooker Balsamic Pot Roast


3-4 pound chuck roast

1 cup beef broth

1/2 cup balsamic vinegar

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon honey

1/2 teaspoon red pepper flakes

4 cloves garlic, smashed


In a 2 cup measuring cup, mix together the beef broth, balsamic, Worcestershire sauce, soy sauce, honey,  red pepper flakes, and garlic.  Pour mixture over roast in slow cooker.  Cook on low for 6-8 hours.


When the roast is cooked, remove it from slow cooker and pull apart the meat with 2 forks, discarding any fat.   Strain sauce through a mesh sieve.  Transfer sauce into a fat or gravy separator and pour sauce over the shredded beef.  You can also use a turkey baster to just grab the sauce from the bottom of the bowl and leave the fat at the top.