Balsamic glazed roast beef
Prep Time
10 mins
Cook Time
8 hrs

(Paleo, gluten-free, dairy-free, no refined sugar)

Servings: 8
  • 3-4 lb beef chuck roast
  • 1 cup beef broth
  • 1/3 cup + 3 tbs balsamic vinegar divided
  • 3 tbs coconut aminos divided
  • 2 tbs grape or apple juice
  • 1/2 tsp red pepper flakes
  • 4 cloves garlic chopped
  • 1/4 tsp pepper
  • 2 tbs tapioca starch
  • 1/4 cup coconut sugar
  1. Combine the beef broth, 1/3C balsamic vinegar, 2 tbs coconut aminos, juice, red pepper flakes, garlic and pepper in a small bowl.
  2. Pour over the roast placed in a slow cooker and cook on low for 8 hours.
  3. Remove roast from slow cooker, cover with tin foil to keep warm.
  4. 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.
  5. 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.
  6. Shred or slice the beef and top with the balsamic glaze.