Slow Cooker Balsamic Shredded Beef

• 3 pounds beef chuck roast
• 1/2 cup balsamic vinegar
• 1/2 cup beef broth
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups beef broth (additional)
• 2 tablespoons brown sugar
• 1 onion, sliced

Steps

1. 1 Trim excess fat from the beef and place it in the slow cooker.
2. 2 In a bowl, whisk together balsamic vinegar, 1/2 cup beef broth, olive oil, garlic, Worcestershire sauce, thyme, rosemary, salt, and pepper.
3. 3 Pour the mixture over the beef.
4. 4 Scatter sliced onion around the beef.
5. 5 Cover and cook on low for 4 hours.
6. 6 After 4 hours, pour in the additional 2 cups of beef broth and add brown sugar.
7. 7 Continue cooking on low for another 4 hours, or until beef is very tender.
8. 8 Shred the beef with two forks directly in the slow cooker.
9. 9 Taste and adjust seasoning if needed.
10. 10 Serve hot, drizzled with the cooking juices.

Equipment

• 6-quart slow cooker
• tongs
• fork

Variations

• Add a splash of red wine for extra depth.
• Incorporate mushrooms for a meatier texture.

Substitutions

• Use beef round if chuck roast is unavailable.
• Substitute balsamic vinegar with red wine vinegar in a pinch.

Pairings

• Pairs well with a robust red wine.
• Serve with a crisp green salad.

Nutrition

Tips

• For best flavor, let the beef rest for 10 minutes before shredding.
• Serve with crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Serve over mashed potatoes or with garlic bread.
• Pairs wonderfully with a side of roasted vegetables.

FAQ