Monday, May 4, 2015

Slow Cooker Balsamic Pot Roast


Looking for a new Post Roast? This one is delicious and full of flavor! Sunday dinner is going to be a good one! YUMMY!



Slow Cooker Balsamic Pot Roast

Ingredients: 


2 pound boneless rump roast
1/2 tsp garlic salt
½ teaspoon red pepper flakes
1/2 cup chicken broth
1/3 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey
salt and pepper

Directions:

Season the roast with salt, garlic salt and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the roast, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.

Once the roast is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker. Ladle 1/2 cup sauce over the roast and keep warm until ready to eat.

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