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  Balsamic Glazed Slow Cooker Roast Beef 

1 tablespoon vegetable oil

3-4 lbs. Beef Roast (chuck, round, etc.)

1 large onion, sliced

4 cloves garlic, chopped

½ teaspoon red pepper flakes

1 cup beef broth

½ cup balsamic vinegar

2 tablespoons soy sauce

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 lb. bag baby carrots

3-4 medium russet potatoes, peeled and diced

2 tablespoons cornstarch + 2 tablespoons water (mixed together) 

Heat oil in a large skillet over medium-high heat, add the beef and brown on all sides, remove from skillet and place in the slow cooker. 

To the hot skillet, add the onions and cook until tender, about 2-3 minutes, then add garlic and red pepper flakes and cook until fragrant, about 1 minutes.


Add onion mixture to slow cooker and add beef broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes.  Cover and cook on low 8-10 hours.  Remove carrots, potatoes and beef and slice or shred the beef.  Skim any fat from the cooking juices, place juice in a medium sauce pan, bring to a simmer, then add the cornstarch mixture and cook until the sauce is thickened.  Add beef, carrots, potatoes and sauce back to the slow cooker and re-heat.  Serve. 

 

   

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