One thing I look forward to when fall weather hits is making pot roast in the slow cooker. Oh the smells wafting through the kitchen all day as the meat slowly roasts is amazing. Cuddling up with a blanket and reading a good book while the slow cooker does the work for you is utter genius. Genius I tell ya.
When I saw Shugary Sweets post for her balsamic shredded beef I knew I had to try it. But if I’m going to put something in the slow cooker. I want it to be a one pot meal is possible. So I added some potatoes and carrots to the dish. Yumm. mmy.
Even my cousin Kyle and his college roommates would have to agree with that assessment I’m sure. They were the recipients of this dinner and I can’t wait to cook for them again.
Slow Cooker Shredded Balsamic Beef with Potatoes and Carrots
1 tsp Canola oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
4-5lb beef chuck roast
1 cup beef broth
1/2 cup light brown sugar
1/4 cup balsamic vinegar
1 Tbsp soy sauce
1 Tbsp honey
3 tsp minced garlic
1 lb baby carrots
1 lb small potatoes, diced
Spread canola oil over roast.
In a small bowl, mix together salt, pepper, garlic powder, onion powder and smoked paprika. Sprinkle the mix all over the roast.
In a medium bowl, whisk together beef broth, brown sugar, balsamic vinegar, soy sauce, honey and minced garlic.
Add beef to the bottom of the crock pot. Add potatoes and carrots on top of beef.
Pour broth mixture over the meat, potatoes and carrots.
Cover and cook for eight hours.
Remove meat and shred with two forks. Return to slow cooker and let marinate in juices until ready to serve.