BALSAMIC ROAST BEEF & FRENCH DIP SANDWICHES ~ for Type Os

1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped

Place roast beef into your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then, after removing grease, ladle about ¼ – ½ cup of gravy over roast beef.

For Making  French Dip Sandwiches: you will need 6-8 spelt sub sandwich rolls. Pour gravy into individual dipping bowls. Serve warm. Fill each roll with loads of roast beef & dip away!

Notes
Time does not include cooking time for making Balsamic Roast Beef. Store remaining gravy in an airtight container in the refrigerator for another use.

Notes
If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

Adapted from recipe at: http://addapinch.com/cooking/2012/10/25/balsamic-roast-beef-recipe/