Oh, Pinterest pictures you had me at shredded meat. We do not eat a lot of meat but if we do I need it to be fat-free, in the sense that all visible fat or gristle has been removed. Balsamic Roast Beef Recipe – Cooking | Add a Pinch was the link that came up on Pinterest when I clicked on this wonderful, lean looking meat. Mr.Picky does not like any kind of roast, but I figured if I shredded it we could call if shredded beef. Tricky I know, but a wife has to do what a wife has to do.
So when I knew we were camping, okay so we were cheater camping. We stayed in our uncles tiny trailer and had access to power and water. Nonetheless we were camping with two small children. Anyway I packed my slow cooker and away we went with a wonderful dinner.
My in-laws ended up coming with us, and I was now cooking for Mr.Picky’s picky parents. His mom is not bad, but his father hates garlic. Who has ever heard of a garlic hater? Whenever I cook for his dad he always raves on and on about the food, funny part is I cook with garlic in just about everything. I am sure you all have noticed. My father-in-law always dislikes fat on his meat and had to explain this to me as if I didn’t know. He assured me after my carnitas he would eat any meat I prepared because I meticulous about picking all the fat out of the meat.
So we sat and ate and ate some more. I am sure we all had seconds and it was great, my father-in-law who doesn’t eat much any more cleaned the pans when he went back for thirds. He couldn’t stop talking about dinner, the next morning he was still going on about how great dinner was. Along with the shredded beef I prepared sliced fried red potatoes and onions, and corn on the cob. Camping becomes a lot better when you get to eat so good.
For easy transport if you are taking this dish on vacation or camping, freeze the meat so it stays nice and cold. Place the remaining ingredients in a jar and prepare like normal. I am sure a dutch oven could make this even better, cooking on very low temperature.
Shredded Beef Roast:
- 3-4 lbs. beef chuck roast
- 1 cup beef broth
- 1 Tbs honey
- 1 Tbs Worcestershire sauce
- 1/2 cup balsamic vinegar
- 1 Tbs soy sauce or amino acids
- 1 tsp salt
- 1/4 tsp crushed red pepper flakes
- 3-6 cloves garlic, crushed
Combine all ingredients besides beef in a jar or just whisk together. Pour into slow cooker and place meat on top.
Cook on low for 6-8 hours, turning meat twice in that time. When meat if fork tender, remove to a sheet pan.
Turn juices on high and skim as much fast as you can off of the drippings or use a gravy separator.
With forks or your hands, shred the meat removing and discarding any fat or gristle on meat.
Return the meat to the juices and turn down to keep warm until ready to serve.
*Save any leftover meat and juices and stay tuned for what I did with my leftovers.