Crockpot Balsamic Beef Roast with Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2lb boneless beef chuck shoulder roast2lb carrots1/2 cup honey1/4 balsamic vinegar1 Tbs low sodium soy1 tsp salt1/4 red pepper flakes3 cloves garlic2 cups beef broth
Add beef then add all ingredients to crockpot and cook
Prep:
If making a freezer meal add all ingredients except the beef broth into 1 gallon plastic freezer bag. Add the roast last so when pouring out it is the first thing that goes in to crockpot.
Remove as much air from freezer bag seal and lay flat in freezer
Cook:
Night before cooking put in fridge to defrost
MOrning of pour contents of bag in to crockpot then add the beef broth
Cook on low for 8-12 hours or until beef shreds easily and carrots are soft
Shred beef and serve
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WNTS2BANRS.
Prep:
If making a freezer meal add all ingredients except the beef broth into 1 gallon plastic freezer bag. Add the roast last so when pouring out it is the first thing that goes in to crockpot.
Remove as much air from freezer bag seal and lay flat in freezer
Cook:
Night before cooking put in fridge to defrost
MOrning of pour contents of bag in to crockpot then add the beef broth
Cook on low for 8-12 hours or until beef shreds easily and carrots are soft
Shred beef and serve
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WNTS2BANRS.
Nutritional Info Amount Per Serving
- Calories: 387.7
- Total Fat: 10.2 g
- Cholesterol: 106.7 mg
- Sodium: 678.9 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 1.9 g
- Protein: 41.8 g
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