Balsamic Pulled Roast BeefA Slow Cooked Meal You’ll Love!

As far as slow cooker recipes go, this Balsamic Pulled Roast Beef is one of the best we know. It is so savoury and flavourful, as well as easy to make, that it’s no surprise it’s become one of our go-to…

As far as slow cooker recipes go, this Balsamic Pulled Roast Beef is one of the best we know. It is so savoury and flavourful, as well as easy to make, that it’s no surprise it’s become one of our go-to slow cooker recipes. What we like about this is that it’s a great bulk cooking recipe, meaning you’ve got dinner for everyone plus leftovers tomorrow!

Beef Recipes Beef Recipes, Meats, Recipes, Slowcooker Recipes,
serves
8
time needed
prep cook
ingredients
10
difficulty
Easy
rating (click to rate)
4.7 based on 33 ratings, click to rate

Ingredients

  • 1 gram Beef Chuck Or Round Roast 1500 grams, boneless
  • 2 tbsp Olive Oil
  • 1 1/2 cups Beef Broth
  • 2/3 cup Balsamic Vinegar
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Soy Sauce choose gluten free for a GF recipe
  • 2 tbsp Honey
  • 1 1/2 tsp Chili Powder
  • 3 tsp Minced Garlic
  • 1 gram Salt And Black Pepper to taste


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Method

  1. In a large, heavy-bottomed pan heat the oil until it is hot but not smoking. Do so slowly over a medium-high heat.
  2. Generously season the outside of your roast with salt and pepper, and then brown the roast on all sides using some tongs. You can choose not to do this, but browning the meat does improve the flavour markedly.
  3. Move the roast into the slow cooker. In the pan, you’ll notice some pieces left over. Put around 1/2 cup of the beef broth into the pan and scrape them all up, then pour this liquid into the slowcooker.
  4. Add everything else into the slow cooker, and cook on high for 4-6 hours, or low for 6-8 hours depending on the size of your roast.
  5. Using a fork, shred the beef into pulled chunks, removing the fat as you go. Serve with your favourite sides, or as pulled beef on a burger bun. The liquid in the slowcooker can be reserved for dipping.

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