Some evenings, a warm beef dinner is just what sounds good. This slow cooker balsamic chuck roast brings together brown sugar, garlic, herbs, and tangy balsamic vinegar for a comforting meal without much hands-on work.
Once the beef is tender, you shred it and stir it back into the cooking juices. Add your favorite sides, and dinner is ready to bring to the table.
Tips
- Give the slow cooker a light coating of grease before adding the beef to help keep it from sticking.
- Whisk the sauce ingredients together in a medium bowl so the sugar and seasonings are well mixed before pouring them over the roast.
- Choose high for 4 hours or low for 6–8 hours; the beef should pull apart easily with a fork when it is ready.
- After shredding, stir the beef back into the juices so each serving gets plenty of flavor.
Storing
Refrigerate leftovers within 2 hours of cooking. Divide the beef and juices among shallow, covered containers and keep refrigerated for 3–4 days. Reheat leftovers to 165°F before serving.
Slow Cooker Balsamic Chuck Roast with Sweet and Savory Juices
Chuck roast slowly cooks in a balsamic, brown sugar, garlic, and herb mixture before being shredded into its flavorful juices.
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Ingredients
- 2 pounds beef chuck roast
- 1 cup beef broth
- 2 cloves garlic minced
- 4 tablespoons brown sugar
- 1/2 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Apply a light coating of grease to the inside of the slow cooker to help prevent sticking, then set the chuck roast inside.
- Use a medium bowl to whisk the beef broth with the minced garlic, brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, salt, and pepper. Pour the mixture over the beef, spreading it evenly across the meat.
- Put the lid on the slow cooker and let the beef cook on high for 4 hours or on low for 6–8 hours. It is ready when a fork slips in easily and the meat pulls apart without much effort.
- Lift the roast out of the cooker and pull it into shreds using two forks. Add the shredded beef back to the cooker, mix it with the juices left inside, and serve it hot alongside your favorite side dishes.
Notes
Cook on high for 4 hours or on low for 6–8 hours, until the beef is tender enough to shred easily with forks.
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