Crockpot Steak Bites with Garlic, Rosemary & Honey Balsamic

• servings: 6 servings
• active time: 20 minutes
• total time: 4 hours 20 minutes

Ingredients

3 Lbs Chuck Roast (Cut Into Small Pieces)

½ Cup Balsamic Vinegar

½ Cup Soy Sauce

¼ Cup Ketchup

¼ Cup Honey

½ Cup Garlic (Minced)

2 springs Rosemary

¼ Tsp Cracked Pepper

1 stick Salted Butter

1 Tsp Seasoning Salt

2 tbsp Brown Sugar

3 tbsp Corn Starch

Directions

Add all ingredients except cornstarch and brown sugar to a 7-quart Crock-Pot Slow Cooker and stir.

Cover and cook on high for 3 hours or low for 6–8 hours.

Scoop out 3 tablespoons of sauce into a small bowl. Add 3 tablespoons of cornstarch and stir until smooth.

Pour the cornstarch slurry back into the Crock-Pot along with the brown sugar and stir.

Cover and cook for 1 more hour until sauce thickens.

Serve over egg noodles or mashed potatoes and garnish with fresh parsley.

Store leftovers in an airtight container for 3–4 days.