This is one of my all-time favorite beef slow-cooker recipes! It tastes delicious as a pot roast with mashed potatoes or your other favorite pot roast sides. It also tastes amazing as a sandwich. I like to save the liquid from cooking the beef for dipping the sandwiches. My favorite gluten-free buns are from Trader Joe’s. Be sure to use gluten-free balsamic vinegar, Worcestershire sauce, soy sauce and beef broth (not all of these ingredients are GF!) in this recipe. Sometimes I cut my chuck roasts in half when I buy them and they usually end up being around 1.5lbs. If you use a smaller roast, half the sauce.
- 1 3-4 pound boneless roast beef (chuck or round roast)
- 2 tablespoons oil (I use avocado oil)
- salt & pepper
- 1 1/2 cups beef broth, divided
- 3/4 cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons honey
- 1 1/2 teaspoon red pepper flakes
- 4 cloves garlic, chopped
For serving: (optional)
- Toasted GF buns
- Provolone cheese or blue cheese crumbles (or both!)
- In a large skillet, heat the oil until shimmering over medium-high heat. Season the outside of the roast generously with salt and pepper. Brown the roast on all sides. (You can skip this step, but I think it makes a huge difference and makes the flavor even better!)
- Transfer the roast to the slow-cooker. There should be some brown pieces in the bottom of the skillet now. Over medium heat, pour in 1/2 cup of beef broth to deglaze the pan, scraping up the brown bits. Pour the liquid into the slow-cooker.
- Add the remaining ingredients to the slow-cooker. Cook on high for 4-6 hours or low for 6-8 hours.
- Shred the beef into chunks with a fork, removing any pieces of fat. Serve as a pot roast with your favorite sides or on toasted buns with the liquid for dipping. Enjoy!
- Serving Size: 6-8