Crock Pot Balsamic Shredded Beef

1 4 to 5 pound chuck roast
1 tablespoon of canola oil
1 large onion, halved and sliced
3 cloves of garlic, minced
Salt and pepper to taste
1 cup beef broth
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1/4 cup ketchup
Red pepper flakes to taste, 1/4 to 1/2 teaspoon

Place 1 tablespoon of oil in a heavy bottomed skillet.  When hot, add chuck roast and cook until browned on one side.  Turn, add onions and garlic to pan along with the meat.  Cook on second side until it is browned and onions are softened.  Salt and pepper to taste.

Place browned meat. onions and garlic in a slow cooker.  Mix together the remainder of the ingredients and pour over beef.  Cook the beef, covered in the slow cooker on a low setting for 7 to 8 hours.  Remove beef to a plate.  Shred it with two forks and return to slow cooker to combine with the juices.   Serve.

Comments