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.
Want This Recipe Later?
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.
Made this recipe? Tap a star to rate it.