Crockpot Gastropub Beef (or Short Ribs!)

During the summer, I have all the time in the world to cook. It’s delicious. When school starts back up again, I still manage to have time to cook, but I tend to cook a little smarter—Crockpot recipes are perfect for this! During a busy week, they are always easy, flavorful, and moist.

This recipe reminds me of when Colin and I went to London a few years ago over spring break. The food was amazing, comforting, and unique. I would love to go back for another visit someday soon. There is just so much to see, and to taste… But, if I can’t have London, I can still have this Gastropub Beef. And as I eat it, I can close my eyes and almost see Hyde park—my favorite place—with  its little pockets of dogs playing, and people riding their horses, and families picnicking on the grass—just enjoying a lovely afternoon among the shady cherry blossom trees, with the ducks quacking happily nearby. Bliss.

Gastropub Beef (Or Gastropub Short Ribs!)

Serves 3 (but can easily be doubled to serve more, or for more leftovers. Yes. You want leftovers! If you double, do NOT double the sauce! Just double the meat. Otherwise, it won’t get thick and syrupy–making it a perfect pub-style meat dish!)

1.6 pounds beef chuck roast OR beef short ribs (Ralphs. They don’t carry chuck or short ribs at Trader Joe’s)

½ cup gluten free beef broth

¼ cup packed brown sugar

1/8 cup balsamic vinegar

½ tablespoon gluten free soy sauce

1/8 teaspoon crushed red pepper flakes

½ tsp kosher salt

Couple grinds of pepper

1 branch/sprig fresh rosemary

*2 garlic cloves, smashed

Mix the marinade together in the bottom of your Crockpot, and then add the meat on top. Take a spoon and drizzle a bit of the marinade over the meat. Cook it on low for 6-8 hours. Before serving, take a fork and shred the meat, then mix it in a bit with sauce. Serve over rice, potatoes, or with a simple side of roasted veggies. If the sauce in the bottom of the crockpot is not thick and syrupy enough (it’s been on and off for me), pour it into a small sauce pan and heat on high for a bit until the sauce reduces…it is AMAZING when reduced!

I made it with beef the first time and second time–both fantastic! The third time I made it with short ribs…THE BEST.

I served mine with some velvety mashed potatoes and it was perfect.

*If you have a sensitive stomach due to IBS, just leave this out entirely, or fish the cloves out before you shred the meat.