This recipe is as equally delicious as it is easy, which is probably why we end up eating it at my house every single week. You just throw a bunch of things together (literally takes 5 minutes, max), and let the crockpot do the rest! Another perk is that it makes your whole house smell amazing. I always feel bad for my dogs who's mouths are watering all day long (let's be honest though, they always get a little bite of leftovers). When we are trying to cut carbs or eat paleo, I make a huge batch to eat for both lunches and dinners. It is so juicy and flavorful that you can easily eat it alone with a side of veggies or a salad. That being said it is also amazing served on some crusty french bread with a dollop of tangy horseradish. We got a great looking roast this past weekend from Elmwood Stock Farm at the Lexington Farmer's Market and I couldn't wait to use it!
3-4 lb roast
1 cup beef stock
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
6 cloves garlic
1/2 cup balsamic vinegar
1/2 teaspoon red pepper flakes
1 tablespoon coarse ground pepper
1 tablespoon coarse sea salt
1 tablespoon italian seasoning
To get started add the roast to the crockpot and pour the beef stock over the roast.
Add the balsamic, olive oil, and Worcestershire sauce.
Using a brush or spoon, rub half the garlic and half the spices on the top side of the roast.
Carefully flip the roast and rub the remaining garlic and spices on the other side.
Cook on low for 6-8 hours, or on high for 4 hours.
Use a fork and tongs to shred the beef (it should fall apart very easily).
You can ladle some of the extra juices over your beef or use it for dipping. I picked up some of my favorite Bacon Horseradish sauce from The Mousetrap here in Lexington to serve with our beef. The cold, zesty sauce is the perfect compliment to the hot roast beef straight from the crockpot. Don't be afraid to adjust the spice amounts to your liking, this recipe is pretty flexible! I hope you enjoy this crockpot staple as much as we do!