When I was at the store, they were having a huge sale on chuck roast. So I picked up a few. And after making my two standard chuck roast recipes (Beef Minestrone and Pot Roast) I needed something new. So where else to turn but Pinterest?
This pin caught my eye…
It looked super yummy and when I checked the recipe, I had every ingredient on hand. Score! So I dove in (tweaking it a bit) and threw it all in the crock pot.
About 6 hours later, my family started haunting the kitchen, asking “What is that? What’s for dinner?” And when dinnertime rolled around, this was a HUGE hit to say the least! This is a great dish to serve to a crowd – easy, prepped all ahead of time and very yummy. This will probably be a feature at my husband’s next poker night!
Ingredients
- 2 pound chuck roast
- 1 cup beef broth
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce (use French's gluten-free version if needed)
- 1 tablespoon soy sauce (use gluten-free version if needed)
- 1 tablespoon honey
- 1 tablespoon dijon mustard (I use Trader Joe's)
- ½ teaspoon red pepper flakes
- 4 cloves minced garlic
Instructions
- Place roast in slow cooker - no need to brown first. Whisk together all remaining ingredients and pour over beef. Cook on low for 6-8 hours or high for about 5 (depending on the size of your roast).
- When done, shred beef with forks. Use a fat separator to separate fat from gravy and pour gravy into individual dipping bowls.
- Serve on nice rolls (We used ciabatta rolls). For a gluten-free option, simply use Udi's hot dog rolls!
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