INGREDIENTS
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For the roast: 1 (3-4 pound boneless) whole chuck or round roast 1 cup beef broth 1/3 cup balsamic vinegar 2 Tablespoons soy sauce 2 Tablespoons honey 1 teaspoon garlic powder 1/2 teaspoon red pepper flakes 1/4 teaspoon black pepper For the glaze: 1