Ingredients
Method
- Clean and slice up the yellow onion and set aside, this goes on top of the roast.
- Lay your carrots at the bottom of your slow cooker and then add the roast on top, your seasoning, onions, and stick of butter.
- Turn your slow cooker on low and let it cook for 6-7 hours or until the roast is easily shredded with a fork.
- Once the roast is finished shred it on a plate and remove the carrots from the slow cooker.
- Put all the drippings in a bowl and add ice cubes. It'll seize the fat up. Spoon out all the fat and ice and use the beef drippings for the sauce.
- Add the beef drippings to the pan. Then add the broth, Worcestershire sauce, soy sauce, balsamic vinegar, and brown sugar, and stir until well mixed.
- Add the cornstarch and cold water into a separate bowl.
- Slowly pour the cornstarch mixture into your balsamic vinegar mixture and mix vigorously until thickened.
- Once thickened add the roast beef and carrots into the balsamic mixture and stir until coated.
- Serve!
Notes
If you're allergic to soy sauce like me, I made a substitution. Instead of soy sauce I used a couple dashes of Accent (I'm not afraid of msg) and 2 tablespoons of water.
If your sauce isn't thick enough, if you added too much liquid, add another tablespoon of cornstarch/water mixture. Or if your balsamic vinegar roast beef glaze is too thick then add more liquids. Beef broth or water will work.