Ingredients
3 to 3 1/2 pounds beef chuck roast, excess fat trimmed
1 cup beef broth (low sodium preferred)
1/2 cup balsamic vinegar
1/4 cup packed brown sugar
Directions
Pat the chuck roast dry with paper towels and trim any large, hard pieces of fat from the outside so youโre left with a mostly meaty roast.
Place the roast in the bottom of a 5- to 7-quart slow cooker, laying it flat so it makes good contact with the heat and cooks evenly.
In a small bowl or measuring cup, whisk together the beef broth, balsamic vinegar, and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and dark.
Pour the balsamic mixture evenly over and around the roast in the slow cooker, turning the roast once with tongs if needed to make sure itโs coated on all sides.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the roast is very tender and easily falls apart when pulled with two forks.
Once the roast is fork-tender, use two forks to carefully shred the beef directly in the slow cooker into large, rustic chunks and strands, discarding any remaining fatty pieces you find.
Stir the shredded beef gently into the balsamic cooking liquid so every piece is coated in the dark, glossy sauce. If the mixture looks too thin, leave the lid off and cook on HIGH for another 15 to 20 minutes to let the sauce reduce slightly.
Taste the beef and sauce, then adjust if needed by adding a splash more balsamic for tang or a teaspoon of brown sugar for extra sweetness. Serve the beef hot, piled onto a plate so the steam rises and the rich balsamic glaze glistens over the tender shreds.
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