1- 3 to 4 lb boneless chuck roast
salt/pepper
1 cup beef broth
1/2 cup good quality balsamic vinegar
2 tbsp worcestershire sauce
1 tbs low sodium soy sauce
1 tbsp honey
1 tsp dry italian seasoning
1/2 tsp red pepper flakes
5 cloves garlic, chopped
1 red onion, slice into wedges
1 cup fingerling potatoes
1 cup baby carrots
Salt & pepper roast, place in slow cooker. In bowl, mix together next 8 ingredients and pour over roast. Add onion, potatoes and carrots over roast…cover and cook on low 8 hours. Remove roast, let rest 15 minutes. Remove fat, shred meet and return to slow cooker. Stir and serve.