Crock Pot Balsamic Roast Beef

5 from 1 vote

Prep Time 15

Cook Time 5

Total Time 5 15

Servings servings

Calories 308kcal

Author Brenda Bennett | Sugar-Free Mom

Place the roast in the crock pot.
In a small bowl combine together the 6 dry ingredients for the dry rub.
Coat roast all over with the dry rub mixture.
Heat the oil and garlic in a large skillet and cook until garlic is fragrant.
Add the roast and brown on each side over medium heat.
Once browned place back into the crock pot.
Whisk the broth, vinegar, red pepper in small bowl then de-glaze the skillet used and pour the balsamic gravy sauce over the roast.
Cover and cook on high 5 hours or low for 10.
Shred meat with two forks and keep warm until ready to serve. You can take these cooking juices from the slow cooker and make a thicker sauce by adding some glucomannan to the juices.
Remove the liquids from the slow cooker into a small sauce pan over medium heat. Whisk 1/4 teaspoon of glucoamman and stir over medium high heat until the savory sauce thickens, about 3-4 minutes.

Combine dry ingredients for the dry rub and coat roast.
Add oil to the Instant Pot. Set to Sauté, high and sear the meat for 3 minutes. Add the garlic for 1 minute and cook until the meat is seared on all sides.
Whisk broth, vinegar and pepper into the pot.
Set the Instant Pot to pressure cook, high for 75 mins. Allow to slow release for 10 minutes.
Remove the meat using a slotted spoon. Pull the meat apart with a fork so it shreds. It should be so tender it will do this easily.
Option to set the Instant Pot to sauté again and cook down the gravy to thicken. Option to add a little, about 1/4 tsp, glucomannan if you like a thicker gravy.

Store any leftovers in an airtight container in the fridge for up to 5 days. This is the perfect dish for a freezer meal as well. Freeze for up to 3 months.

2 g net carbs per serving

This recipe was first published in Sept 2014.