Similar scenarios have happened to me, more times than I would like to recall. Or I have just misjudged the timing and the roast comes out fry and tough to cut and chew. Or maybe the cut of meat wasn’t the best to start with. The result is the same:  inedible roast.

Truthfully, the idea of making a roast in my slow cooker never even crossed my mind before I read this recipe. But then again, I just unearthed a pressure cooker someone gave me as a gift 20+ years ago and started using it. Now I’ll be trying this recipe. Go figure!

 

INGREDIENTS

1 tablespoon oil

3 pounds Ontario Corn Fed Beef roast such as chuck, round, brisket

1 large onion, sliced

4 cloves garlic, chopped

½ teaspoon red pepper flakes

1 cup beef broth

½ cup balsamic vinegar

2 tablespoons soy sauce (or tamari)

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 pound baby carrots (optional)

1 pound mini potatoes or diced potatoes (optional)

2 tablespoons cornstarch + 2 tablespoons water

 

INSTRUCTIONS

Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside.

Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.

Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)

Remove the carrots, potatoes and beef and slice or shred the beef.

Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit.

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Quick Tip:  If you decide to shred the beef, here is the quickest way:  put the beaters in your hand mixer and start out on low speed. Touch them to the roast – you can do this right in the slow cooker – and it will start pulling the meat apart. You may need to increase the speed. Just keep moving the beaters all around and over the meat until it is completely shredded. No more arm-breaking two forks method!

Recipe and image courtesy of Kevin at Closet Cooking