2 pound boneless rump roast
1/2 tsp garlic salt
½ teaspoon red pepper flakes
1/2 cup chicken broth
1/3 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey
salt and pepper
Season the roast with salt, garlic salt and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the roast, then pour the honey over and set the timer for 6-8 hours on low.
Once the roast is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker. Ladle 1/2 cup sauce over the roast and keep warm until ready to eat.
Ashley says
HI! Thanks for linking up to the Tasty Tuesday linky party last week. I have pinned your recipe to the Creative K Kids Tasty Tuesday Pinterest board. I hope that you’ll join us again this week!
Karly says
This looks wonderful! Thanks for linking up with What’s Cookin’ Wednesday!