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Slow Cooked Roast and Veggies



  • 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


  1. In a small bowl whisk together balsamic vinegar, soy sauce, salt, and garlic. It will form a thick glaze.
  2. Place beef roast in the crockpot. Pour broth over roast. Top with carrots and potatoes.
  3. 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.
  4. Serve shredded beef with potatoes and carrots, as well as sauce from the bottom of the crockpot.

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