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Slow Cooker Maple Balsamic Beef Roast & Carrots


2 to 3 lb            HHF Grass Fed Beef Chuck or Top Round Roast
2 lbs                  Carrots, fresh or frozen, peeled and cut to bite size
1/4 cup            HHF Dark Maple Syrup, more to taste
1/4 cup            Balsamic Vinegar
1 Tbsp              Low Sodium Soy Sauce (I prefer Joyce Chen, Gluten Free)
1 tsp                  Sea Salt
1/4 tsp             Red Pepper Flakes, more or less to taste
3 cloves            Garlic, minced
Orange             Zest of 1/2 an orange
2 Cups              Low Sodium Beef Broth


Be sure the roast is fully thawed. If you didn't plan ahead enough, it sometimes helps to submerge the freezer package in a sink of cool water.

Place the carrots at the bottom of the crock pot & place the roast on top.

Wisk the remaining ingredients together in a small bowl then pour over the top. 

Cook on low for 8-10 hours until beef shreds easily and carrots are soft. 

Shred Beef and serve with carrots and sauce. Yum!

This entry is related to the following products. Click on any of them for more information.
Maple Syrup, Grass Fed Beef,