Instructions
1. Season and Place the Roast:
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Lightly grease the insert of your slow cooker. Place the beef chuck roast in the center and season both sides generously with the salt and black pepper.
2. Create the Braising Liquid:
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In a separate bowl, whisk together the beef broth, balsamic vinegar, brown sugar, soy sauce, Worcestershire sauce, minced garlic, thyme, and rosemary until the brown sugar is mostly dissolved.
3. Combine and Cook:
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Pour the liquid mixture evenly over the roast in the slow cooker.
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Cover and cook on LOW for 6-8 hours, or until the beef is extremely tender and easily shreds with a fork.
4. Serve and Enjoy:
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For a thicker glaze, carefully transfer the cooked roast to a platter. Pour the remaining liquid from the slow cooker into a saucepan. Simmer over medium heat for 10-15 minutes until it reduces and thickens slightly. Drizzle this over the shredded or sliced beef before serving.
🌟 Chef’s Tip: This roast is perfect for shredding and piling onto sandwiches, serving over creamy mashed potatoes, or alongside buttery egg noodles to soak up the delicious sauce.
