Slow Cooker Balsamic Shredded Beef
Delicious balsamic beef recipe that doesn’t involve any browning. It’s yummy on it’s own or even as a topping to gluten free pasta. It also freezes well.
pot roast or short rib
with bone removed
large and sliced in moons
low or no sodium stock or broth
Can be made from a bullion cube & water
6 oz. can
black or white ground pepper
Prep carrots and onions and add them to the bottom of your slow cooker.
Mix garlic powder, pepper and salt in a small bowl and set aside.
Lightly coat the meat with the spice mixture and place in the slow cooker on top of the veggies.
Heat up stock (or make it from 1 cup water + 1 bullion gluten free cube) in a small pot. Once it’s almost boiling, add entire can of tomato paste and vinegar. Stir until incorporated well.
Once all the meat is inside of the slow cooker (it’s possible to use multiple pieces in this recipe), pour hot mixture over top.
Add bay leaves by tucking them down opposite sides of the slow cooker so that they are in the meat rather than laying them on top.
Place the lid and set the slow cooker to LOW. Cook for about 10 hours (ie. overnight).
Meat will be very tender, fragrant, and easily shreddable with a fork when done. Before shredding the meat, make sure to remove the bay leaves. Then use two forks to pull the meat apart.
Enjoy with the sauce or separate the meat and use on it’s own.
This dish freezes well. Make sure to keep the liquid in with the meat when you freeze it.