Winter doesn’t seem to want to quit here and that made me think a pot roast might be in order. I went hunting for a recipe that might be a bit more exciting than traditional pot roast with carrots and potatoes and I think this is just the ticket. I found a great recipe on Add a Pinch and of course I had to make just a few little changes.
The sriracha and pepper flakes add just a perfect hint of heat to balance the sweetness of the honey. Try this and you may never go back to Grandma’s pot roast recipe again. The gravy (sauce) was delicious served over the beef and mashed potatoes too. I’m not a big gravy fan but this is a keeper. The beef was fall apart tender and loaded with flavor.
3 or 4 pound boneless roast beef (chuck or round roast)
1 ½ cups beef broth
3/4 cup balsamic vinegar
1 ½ tablespoons Worcestershire sauce
1 ½ tablespoons soy sauce
1 tablespoon honey
1 tablespoon sriracha sauce
1 teaspoon red pepper flakes
6 cloves garlic, sliced
Place roast beef into the slow cooker. In a small mixing bowl, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 8 hours on Low)
Remove the roast from the pan, cover with foil. Use a fat separator to remove the fat from the liquid left in the crockpot or after removing roast from the pan, take a paper towel, folded into half and then folded into quarters and run the paper towel over the liquid using the paper towel to grab up the fat from the top of the liquid. If necessary use a second paper towel to complete the job. Once the fat has been removed from the liquid, pour the remaining liquid into a sauce pan and simmer over medium high heat until the liquid has been reduced by half.