Slow Cooker Cranberry Balsamic Beef
A few ingredients, a few minutes and your slow cooker does all the work for this tender, falvroful, fall-apart beef roast.
- 3 pound boneless beef chuck roast trimmed of excess fat
- kosher salt and pepper
- 1/2 cup cranberry sauce whole berry or jellied
- 1/2 cup balsamic vinegar
- 1/2 cup beef broth or red wine - I used Gallo Family Pinot Noir
Season your beef with salt and pepper and place in your slow cooker.
In a bowl, mix together the cranberry sauce, balsamic vinegar, and broth or wine. Pour over the beef.
Cook on low for 6-8 hours or high for 3-4 hours.
Remove beef, keeping the liquid in the slow cooker, shred with a fork, and return to the slow cooker. Keep warm until ready to serve.
Serving: 6oz | Calories: 347kcal | Carbohydrates: 9g | Protein: 32g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 202mg | Potassium: 595mg | Sugar: 9g | Vitamin A: 0.6% | Vitamin C: 0.4% | Calcium: 3.3% | Iron: 20.6%