Balsamic Beef Roast-Crock Pot

Balsamic Beef Roast-Crock Pot
Balsamic Beef Roast-Crock Pot

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pound boneless beef chuck shoulder roast

  • 2

    pounds carrots, peeled and cut into bite-sized pieces

  • 1/2

    cup honey

  • 16

    oz brown mushrooms

  • 1/4

    cup balsamic vinegar

  • 1

    tablespoon low sodium soy sauce

  • 1

    teaspoon salt

  • 1/4

    teaspoon red pepper flakes

  • 3

    cloves of garlic, minced

  • Zest of 1/2 an orange

  • 2

    cups of beef broth – NOT NEEDED UNTIL DAY OF COOKING

Directions

PREP 1. Label your freezer bag. 2. To your freezer bag, add all ingredients except beef broth. Add beef roast to the freezer bag last so it’s the first ingredient poured into your crockpot. 3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer. COOK 1. The night before cooking, move frozen bag to your refrigerator to thaw. 2. The morning of cooking, pour contents of freezer bag into your crockpot and add beef broth. 3. Cook on “low” setting for 8-12 hours, or until beef shreds easily and carrots are soft. 4. Shred beef and serve.

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