Slow Cooker Balsamic Pot Roast

• Gluten free

• Meat

  • 2 lbs Chuck, boneless Roast

• Produce

  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1/2 cup Balsamic vinegar, high quality
  • 2 tbsp Honey
  • 1 tbsp Honey mustard

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Sea salt
  • 1 tbsp Tapioca flour or arrowroot powder

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on joyfoodsunshine.com

Ingredients

• 2 lbs boneless Chuck Roast
• 1 TBS olive oil
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• ½ cup high quality balsamic vinegar
• 2 TBS honey
• 1 TBS honey mustard
• 1 cup beef broth
• 1 TBS tapioca flour or arrowroot powder

Directions

• Generously grease the bowl of your slow cooker. Set aside
• In a small bowl, mix together garlic powder, onion powder, sea salt and pepper. Set aside.
• In a medium bowl whisk together balsamic vinegar, honey, mustard and beef broth. Set aside.
• Coat the roast in 1 TBS olive oil (I spread it around with my hands). Set in your slow cooker.
• Evenly sprinkle the roast with the rub, pressing it into the meat so it sticks.
• Pour sauce over roast and turn your slow cooker onto low.
• Cook on low for 8-12 hours, occasionally spooning more sauce over the roast, until it is very easily shredded with a fork.
• Shred and continue cooking on low for another 1 hour.
• Just before you are ready to serve, remove the meat from the sauce and strain the sauce through a fine mesh strainer into a large bowl (do NOT pour it down the drain)!
• Transfer sauce to a saucepan and whisk in 1 TBS tapioca flour or arrowroot powder.
• Cook on medium heat until sauce becomes thick.
• Pour ¼ of the thickened sauce over the meat and save the rest for people to spoon on when you serve!
• Eat and enjoy!