Description
This Slow Cooker Balsamic Shredded Beef is a tender, flavorful dish made by slow-cooking a beef chuck roast in a savory and slightly sweet balsamic broth. The beef becomes fall-apart tender and infused with rich flavors from balsamic vinegar, soy sauce, garlic, and brown sugar, making it perfect for sandwiches, over mashed potatoes, or as a hearty main dish.
Ingredients
Beef
- 5 pound beef chuck roast
Slow Cooker Sauce
- 1 cup beef broth
- ½ cup light brown sugar
- ¼ cup balsamic vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 3 cloves garlic, pressed
Instructions
- Prepare the sauce: In a bowl, whisk together the beef broth, light brown sugar, balsamic vinegar, soy sauce, kosher salt, crushed red pepper flakes, and pressed garlic until well combined, creating a flavorful cooking liquid.
- Assemble in slow cooker: Pour the prepared sauce into the bottom of your slow cooker, then place the 5-pound beef chuck roast on top, ensuring it is nestled in the liquid for even cooking and flavor absorption.
- Slow cook the beef: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours. This slow cooking process will tenderize the meat, making it easy to shred and flavorful.
- Shred the beef: Carefully remove the roast from the slow cooker and place it on a cutting board. Using two forks, shred the meat into bite-size pieces, discarding any excess fat as desired.
- Combine shredded beef with juices: Return the shredded beef back into the slow cooker and stir it into the remaining cooking liquid to soak up all the delicious balsamic flavored juices.
- Serve and enjoy: Serve the shredded beef hot. It pairs wonderfully with mashed potatoes, rice, or on sandwich buns. The rich flavorful gravy is especially delicious with creamy sides.
Notes
- For the best texture, use a well-marbled chuck roast to ensure tenderness.
- Adjust crushed red pepper flakes to taste depending on your spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- If you’d prefer a thicker gravy, remove the beef after cooking and reduce the liquid on the stovetop, then return the shredded beef to coat.
- Serving suggestion: try topping the shredded beef with fresh herbs like parsley or thyme for extra color and freshness.
