Balsamic Shredded Beef

Yesterday was tax day, hopefully it wasn't a total write-off. Bad jokes are now deductible, just kidding, they're banned. Jokes aside - it's nice to be back here sharing another recipe. Over the past few weeks, blogging has taken a backseat to numerous doctor's appointments, my son's indoor soccer season, and general life obligations. We've opted for simplicity in our dining, utilizing frozen essentials. My favorite part of freezer meals is that it means more time to play on the floor with my kid. Bring on the matchbox cars and turning the couch cushions into ramps! 

When I say frozen essentials I do mean these easily made and frozen scratch cooking: 

spaghetti with this easy tomato eggplant "pasta" sauce, AND using the same sauce for homemade pizza with tons of melted shredded mozzarella, shredded monterrey jack, and spicy pepperoni, and eating chicken garlic toasted subs with some homemade french fries. AND last but not least black bean sweet potato beefy chili served with corn muffins. 

So in the midst of busy schedules I was very thankful for this delicious crockpot roast recipe. This recipe is so good. Like lick your fingers off at the end of the evening good. The balsamic vinegar and the brown sugar work magic simmering away on low. The balsamic vinegar is different than other vinegars. It gets a wonderful earthy sweetness when paired with the right things like salmon in this recipe  or  Bruschetta Chicken Sub Sandwiches. 

So best crockpot recipe of 2015 - Shredded Balsamic Beef

recipe is adapted from Shugary Sweets

Feeds 4-5 adults 

Recipe Ingredients:

2 1/2 - 3lb beef chuck roast

1 cup of beef broth

1/2 cup of light brown sugar

1/4 cup of balsamic vinegar

1 tsp salt

1/8 tsp crushed red pepper flakes

3 garlic cloves, peeled and lightly crushed open

2 Tbs flour 

Directions

1. Mix everything together except the beef and flour in the bottom of a crockpot with a whisk. 

2. Set the beef into the sauce

3. Cook on low for 8-10 hrs. 

4. Pull the meat out onto a cutting board and shred with two forks (try to not eat it as you go)

5. In a small bowl or mug mix together the flour with 1/4 cup of water with a fork to make a slurry. Pour this paste mixture into the remaining sauce to thicken. Put the lid back on the crockpot and let it cook for another 5 minutes.

6. Then put the meat back in to absorb a bit more wonderful sauce. 

7. Serve over mashed potatoes or rice. 

8. Eat! 

My son's way of telling me its time to stop taking pictures and EAT :)
He's a good kid.