Goodbye November, Hello December

Now that Thanksgiving is over we can indeed focus on Christmas. I still cannot believe how fast this year has gone and that Christmas is literally upon us. It's crazy! I have not decided on what I want to cook/bake lol, but when it happens, I will share it with you real soon. I'm very excited! 

I know that dish has nothing to do with Christmas, but since it's still autumn and winter doesn't officially start until the 21st, I want to share with you this moist and fall apart tender roast beef that is topped with a delicious balsamic glaze that is so easy to make in your crockpot! 

Crockpot Balsamic Glazed Roast Beef

Ingredients

1 Tbsp olive oil
3 lbs Ontario Corn Fed Beef roast such as chuck, round, brisket
1 large onion, sliced
4 cloves garlic, chopped
1/8-1/4 tsp red pepper flakes
1 C beef broth
1/2 C balsamic vinegar
2 Tbsps Bragg or (or tamari)
2 Tbsps brown sugar
1 Tbsp Worcestershire sauce
1 lb baby carrots (optional)
1 lb mini potatoes or diced potatoes (optional)
2 Tbsps flour + 2 Tbsps water

Directions

1. Heat the oil in a large skillet over medium-high heat, add the beef and brown on all sides, approximately twenty minutes and set aside on a plate. Combine the onions and cook until tender, approximately two-three minutes, before combining the garlic and red pepper flakes and cooking until fragrant, about a minute. 

2. Put the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots, and potatoes into your crockpot, cover and cook on low for eight-ten hours or on high for three-five hours. (The beef will be coming apart tender when done!)

3. Remove the carrots, potatoes, and beef. Shred the meat with two forks. Remove any fat from the cooking juices, place it in a small/medium saucepan, bring to a simmer, add the mixture of the flour and water and cook until the glaze has thickened a bit. Put the meat and veggies back into the slow cooker, and pour the glaze over and let everything cook on low for about twenty to thirty minutes. Serve warm. Enjoy! 

Source Closet Cooking