Balsamic Roast Beef
1 3-4 lb. beef chuck, arm or pot roast
1 cup beef broth or stock
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
½ teaspoon red pepper flakes
4 cloves garlic, chopped
1/3 bag frozen fajita vegetables
Season roast with a little salt and pepper and place roast into a large slow cooker. In a medium bowl, mix together beef broth, vinegar, Worcestershire, Soy sauce, brown sugar, red pepper flakes and garlic. Mix well and pour over meat. Cook 4 hours on high, or 6-8 hours on low. 1 hour before cooking time is complete, add the frozen fajita vegetables. When meat has finished cooking, remove from slow cooker to a serving dish and break the meat apart lightly with two forks, then ladle about 1/4-1/2 cup of liquid in slow cooker over the meat. Try serving over mashed potatoes.
