Not only did Bradley like this, but Chris and I did as well. I absolutely adore slow cooker recipes since they take little prep work and even less hands-on work. The beef sits in the crock pot all day and becomes incredibly moist and tender. It practically fell apart when I tried to take it out. I served this over egg noodles, but rice would be another great option for you gluten-free folks! Enjoy!
- 3.5 lb. beef chuck roast
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 cup beef broth
- 2 tbsp. light brown sugar
- 2/3 cup balsamic vinegar
- 1 tbsp. Worcestershire sauce
- 3 tsp. garlic, minced
- Egg noodles or rice, cooked, for serving
Place the beef in a slow cooker. Sprinkle with salt and pepper.
Whisk together the beef broth, brown sugar, vinegar, Worcestershire and garlic. Pour over the roast and cook for 8-10 hours on low. Remove roast and shred with a fork. Return meat to slow cooker and cook for an additional 30 minutes.
Serve over egg noodles or rice.
Source: Adapted from Shughary Sweets