1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth (not low sodium)
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (not low sodium)
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped
Salt and pepper the roast beef and then place roast beef into a 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 - flip the meet at a half way point)
Once roast beef has cooked, remove from slow cooker with tongs into a serving dish.
Break apart lightly with two forks.
Take the left over marinade and put in a plastic bag after it's cooled.
Put the bag in a cup (I use a measuring cup) and let cool (or put it in the fridge). After fat begins to form at the top, cut a small hole in the bottom of the bag to allow the juice without the fat to drain.
Drain it into a small saucepan and simmer until it has been reduced by half
Pour the reduced marinade over the meat and serve on its own or in buns.