Wednesday, September 17, 2014

Crockpot Balsamic Shredded Beef

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Chris is pretty big on vinegar, and he puts it on a lot of foods that I wouldn't normally think to put vinegar on. Example? Avocados. He tosses them with apple cider vinegar, salt and pepper and it's a side dish to him. And it's actually really good! Surprisingly (or not so surprisingly since the kid eats everything) Bradley really liked the avocado and vinegar mixture as well. So since he is a fan of vinegar, I thought he might like this balsamic vinegar and beef recipe, too. What do you know...mommy was right!
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!

Printable Recipe


  • 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

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