Ingredients:

  • 3-4 lb (1.3-1.8 kg) beef chuck roast (or bottom round roast)
  • 1 tablespoon (15 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 1 cup (240 ml) beef broth (low sodium preferred)
  • ½ cup (120 ml) balsamic vinegar
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) soy sauce (low sodium preferred)
  • 2 tablespoons (25 g) packed brown sugar
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried thyme
  • 1 medium onion, sliced (optional)
  • 2-3 carrots, peeled and chopped (optional)
  • 2-3 medium potatoes, peeled and chopped (optional)

Instructions:

  1. Pat the beef roast dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until nicely browned, about 3-4 minutes per side. Transfer to the slow cooker.
  3. Place the sliced onion, chopped carrots, and chopped potatoes (if using) in the bottom of the slow cooker. This creates a bed for the roast and prevents sticking.
  4. In a medium bowl, whisk together the minced garlic, beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme until well combined.
  5. Pour the balsamic sauce evenly over the beef roast and vegetables (if using) in the slow cooker.
  6. Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, or until the beef is fork-tender and easily shreds.
  7. Remove the roast from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak up the juices (optional, but recommended for maximum flavor). Serve immediately.