- 2 lbs beef roast
- 1 1/2 cup beef broth
- 1/4 cup balsamic vinegar
- 1 tablespoon soy sauce or liquid aminos
- 1 teaspoon salt
- 2 tablespoons minced garlic
- 1 lb baby carrot
- 2 lbs baby red potato
Directions:
- In a small bowl whisk together balsamic vinegar, soy sauce, salt, and garlic. It will form a thick glaze.
- Place beef roast in the crockpot. Pour broth over roast. Top with carrots and potatoes.
- Pour the glaze mixture over the beef, carrots and potatoes, and toss carrots and potatoes in glaze. Cook on low for 8-12 hours, or until beef is tender enough to shred easily with a fork.
- Serve shredded beef with potatoes and carrots, as well as sauce from the bottom of the crockpot.
