See this fabulous photo of this pot roast? Yeah, I didn't take this picture. This picture comes from Robyn at Add a pinch.com. Here's my photo. Yep, it's a great big block of meat. Something is wrong here. This did not fall apart like I expected. You shouldn't come home from having your roast cook for 10 hours and be able to lift it out of the crockpot without falling apart. Did I get a wrong cut of meat?! Mine was dry. You had to cut it with a knife. Ok now with that said, this was actually very good. Quite good in fact that Allison (who does not like pot roast) ate what I gave her, asked for a piece of whole grain bread, and then made a sandwich with it AND asked for seconds. I'd say that's a win in our house. Chloe didn't touch it. No surprise there. Oh well she can eat her fruits and veggies or wait until breakfast. I'm not making different meals.
This was really good with the juice/leftover sauce in the crockpot poured all over it. So yes, I'd try this again...for sure!
1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped
Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
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