Nothing beats a slow cooked roast beef. This meal is pure comfort food- tender beef cooked with garlic, beef broth, and the secret weapon- balsamic vinegar. I’d place this dinner at the top of my list for feeding a crowd, especially if you double the sauce and use a 3-4 pound roast. It takes such little effort while yielding so much flavor. I like to spend an extra few minutes searing the beef in a hot skillet before adding it into my slow cooker, but this step is optional and depends on how pressed you are for time. And don’t neglect that magic liquid that your roast bubbled away in, either. By the time the roast is ready, it’s ready to reduce into a rich, savory dipping sauce.
I serve the shredded roast beef on toasted buns with some melted provolone cheese, but you can use the remaining slow cooker liquid for a dipping sauce and go to town. Depends on who and when you’re serving I guess. (I’m thinking roast beef sandwiches sound pretty perfect for Superbowl Sunday).
First thing you want to do is brown the beef in a hot skillet. This step is optional, but really adds so much flavor. Pat the roast dry, season generously with salt and pepper, and sear in a hot skillet with some olive oil. Transfer the roast and all those brown bits on the bottom of the pan into the slow cooker.
Add in the rest of your ingredients and cook on high 4-6 hours or low 6-8. I turned my slow cooker on low, let it cook for 7 hours, and it was perfect. Remove the roast and shred it with 2 forks, removing any excess fat.
Serve the shredded roast beef dipped in the remaining cooked down liquid from your slow cooker, or on toasted buns with melted provolone cheese (highly recommended!)