Balsamic glazed roast beef
(Paleo, gluten-free, dairy-free, no refined sugar)
beef chuck roast
+ 3 tbs balsamic vinegar
grape or apple juice
red pepper flakes
Combine the beef broth, 1/3C balsamic vinegar, 2 tbs coconut aminos, juice, red pepper flakes, garlic and pepper in a small bowl.
Pour over the roast placed in a slow cooker and cook on low for 8 hours.
Remove roast from slow cooker, cover with tin foil to keep warm.
Strain 1 1/2C of liquid from the slow cooker. Over medium heat, combine this liquid with the remaining balsamic vinegar, coconut aminos and coconut sugar. Bring to a boil and allow to reduce.
Create a slurry with the tapioca starch and 2 tbs water. Pour into the glaze and stir to thicken. Continue to reduce to desired thickness.
Shred or slice the beef and top with the balsamic glaze.
Balsamic glazed roast beef http://cookathome.info/balsamic-glazed-beef-roast/