Balsamic Pot Roast

Is anything quite as satisfying as a fork tender roast and a heaping pile of garlic mashed potatoes?  Of course there is.  But on a night like tonight, this pot roast takes center stage.

I adore pot roasts in the crock pot.  This one had a lovely tang from the vinegar.  And the roast shredded just lifting it out of the pot.  During dinner the meat needed a little drizzle of juice to keep it moist.  Magically, the next day, the meat retained most of the moisture.  I love when dishes are even better the next day around...

adapted from In a Pinch

serves 6-8

The Ingredients:
1 3-4 pound boneless roast beef
1 cup beef broth
½ cup balsamic vinegar
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
2 Tbsp honey
1 tsp salt
½ tsp red pepper flakes
4 cloves garlic, crushed

The Process:
Place the roast in the slow cooker.  In a small bowl or measuring cup combine the remaining ingredients.  Pour liquid over the roast.  Cover.  Cook on high for 3-4 hours or low for 6-8 hours.

Slightly shred the beef and transfer to a serving dish.  Ladle about 1/2 cup of the juice over the meat, serve hot.