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.
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.