Balsamic Crock Pot Roast Beef

Adapted from this recipe
Serves 6

2-3 lb. beef round roast (I used round tip roast)
4-5 garlic cloves, roughly chopped
1 small can beef broth
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. honey
1/2 C. balsamic vinegar
1 medium onion, sliced
Buns
Blue cheese and horseradish cream sauce (recipe below)


Combine the garlic, broth, soy sauce, Worcestershire, honey, and vinegar together in a bowl. Place roast in a slow cooker and pour sauce over. Cover, and cook on low for 5-6 hours. Remove from slow cooker, wrap in tinfoil and let rest for 10 minutes. Keep the broth for au jus dipping! When ready to serve, remove foil, and pull apart using a fork.  Spread blue cheese horseradish sauce on the bun, top with beef and caramelized onions. Be sure to use the leftover broth -- drizzle on top of the sandwich or dip. Enjoy!

Blue Cheese and Horseradish Cream Sauce

1 (8oz.) small container sour cream
2-4 Tbsp. horseradish (to taste)
2-3 Tbsp. blue cheese crumbles

Combine all ingredients together. Add horseradish to taste - depending on how hot you like it. Be careful not to add too much cheese as it can be overpowering.

What's the purple stuff you might ask? Mashed potatoes using blue and yellow new potatoes. Add a little greek yogurt, butter, ranch dressing, and caramelized onions.