I bought a roast specifically for this recipe…but my husband tried to steal it to smoke it instead. Thankfully I got to it first! Sadly it was so delicious that there weren’t any leftovers.
While I never anticipated fighting over who gets to cook, I have been craving this roast beef recipe ever since I made it last week. In fact, I wouldn’t mind making it again this week. As with many of the recipes I make, it’s easy, delicious and definitely a keeper!
Scroll down for the recipe.
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- 1 3-4 pound chuck roast
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons coconut aminos
- 1-2 teaspoons minced garlic
- Salt, pepper and oregano to season
- Non stick cooking spray (I use Spectrum Coconut Spray Oil from Thrive Market)
- Spray crock-pot with nonstick cooking spray
- Place roast into crock-pot
- Season to taste with salt, pepper and oregano
- Combine broth, balsamic vinegar, coconut aminos and minced garlic in mixing bowl. Pour into crock-pot.
- Cook on high for 4 hours or low for 6-8 hours
- Break beef apart gently with 2 forks and serve. Pour leftover sauce on top of beef.
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