Can I make this in the oven instead of a slow cooker?
Absolutely. Brown the roast as directed. Place in a Dutch oven with the vinegar and broth. Cover and cook at 325°F for 3-4 hours until tender. Shred and serve.
Can I use frozen beef?
Yes, but add 2-3 hours to the cooking time. You also won't be able to sear it first. Not ideal, but workable in a pinch.
How do I thicken the sauce without reducing?
Mix 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into the slow cooker during the last 30 minutes of cooking. The sauce will thicken without boiling.
Is this gluten-free?
Yes. All ingredients are naturally gluten-free. Double-check your beef broth label (some contain hidden gluten), but most are fine.
A Final, Tender Thought
This recipe feels like cheating.
Three ingredients. A slow cooker. Zero effort. And somehow, at the end of the day, you've made something that tastes like you slaved over a hot stove for hours. Your family will think you've leveled up as a cook. Your dinner guests will ask for the recipe. You'll smile mysteriously and say, "Oh, it's just something I threw together."
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