Slow Cooker Balsamic Roast Beef

Directions

• Preheat the slow cooker and place the top sirloin beef roast inside.
• Combine the chicken broth, balsamic vinegar, tamari, maple syrup, and minced garlic in a separate bowl. Mix well to combine.
• Pour the sauce mixture over the beef roast in the slow cooker. Cook on low for 8 hours, basting the roast periodically to ensure it remains moist and flavorful.
• About 30 minutes before the roast is done, heat coconut oil in a large skillet over medium heat. Add the diced onion and sliced mushrooms to the skillet, sautéing for 3 to 5 minutes, or until softened.
• Add the chopped kale to the skillet and sauté until the kale wilts, which should take about 2 to 3 minutes. Turn off the heat and stir in the apple cider vinegar. Season the mixture with sea salt and black pepper to taste.
• Once the roast is fully cooked, remove it from the slow cooker and transfer it to a large mixing bowl. Trim off any large pieces of fat, then use two forks to shred the beef into bite-sized pieces.
• Return the shredded beef to the slow cooker and let it soak in the juices for an additional 5 to 10 minutes.
• Plate the shredded beef and serve it with a side of the sautéed kale and mushrooms. Enjoy!