Classic Balsamic Roast
Servings: 6 servings
Ingredients
- 2 lb boneless Beef Chuck Shoulder Roast
- 2 tablespoons olive Oil
- 2 1b carrots, peeled and cut lengthwise into quarters thick julienned style
- ¼ cup honey
- ¼ cup balsamic vinegar
- 1 tablespoon soy Sauce
- ¼ teaspoon red pepper flakes
- 3 cloves garlic minced
- zest of an orange optional
- ½ cup beef broth or other broth
- red pepper flakes optional
Instructions
- Season the Roast with Salt and pepper. Heat olive oil in a pan and sear the Roast on each side until browned.
- Oil the bottom of the slow cooker slightly and then place the roast inside. Mix the all the ingredients except for the carrots in a small to medium sized bowl.
- Drizzle the sauce over the meat and the carrots. Place the carrots around the roast in the slow cooker and cook on low 8-12 hours or until meat shreds easily and carrots are soft.
- If you prefer your carrots to be a little more on the al dente' side, then cook the meat for a 2-3 hours before adding the carrots. If adding the carrots later, ladle some of the sauce on top of the carrots. (my preferred method)
- Season with Salt, Pepper and more red pepper flakes. Enjoy!