Turn chuck into a roast so tender, no one will know it only took 5 minutes to prep


2 pounds beef chuck roast

1 cup beef broth

2 garlic cloves, finely minced

4 tablespoons brown sugar

½ 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


Gently place the beef chuck roast in a well-greased slow cooker.

In a bowl, blend together the beef broth, garlic, brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, salt, and pepper. Once your flavor potion is complete, pour it over the beef, ensuring it’s enveloped in this fragrant marinade.
Close your slow cooker and let time craft its masterpiece. Choose either a robust 4-hour cook on high or a leisurely simmer on low for 6-8 hours.

When the beef is tantalizingly tender, retrieve and shred it using two forks. Immerse the shredded beef back into the divine slow cooker juices, ensuring every morsel is drenched in this flavor-packed broth.

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