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“A rich, savory broth filled with tender chunks of beef and meaty mushrooms. This was a happy accident, the result of me putting the wrong meat into the crock pot with a bunch of beef stock, so I had to improvise a new recipe. Amounts should be adjusted to taste since I only measured the stock and the sugar. I actually cooked it for four hours on low and two hours on high at the end.”
7hrs 10mins

Ingredients Nutrition

  • 2 lbs pot roast (or similar stewing beef)
  • 1 lb mushroom, halved
  • 1 onion, coarsely chopped
  • 4 cups beef stock
  • 14 cup balsamic vinegar
  • 13 cup apple juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon sugar
  • 14 teaspoon black pepper (optional)


  1. Add ingredients to crock pot in order listed and cook on low for 7-8 hours.
  2. (Note: If using a roast, you may trim the fat before cooking or wait until the end--so it can impart flavor--and strain it out. Toward the end of the cook time, it may be necessary to use two forks to shred the beef into bite size pieces.).

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