Slow Cooker Shredded Balsamic Beef
A simple and delicious slow-cooked beef dish that is tender and full of rich balsamic flavor; perfect for family meals, meal prep, or sandwiches.
Ingredients
Main Ingredients
- 3 pounds boneless chuck roast Also shoulder roast or brisket can be used.
- 1 cup balsamic vinegar Provides tang and sweetness.
- 1 cup beef broth Use low-sodium if preferred.
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons tomato paste
- 1 tablespoon honey or brown sugar Optional for sweetness.
- 2 teaspoons Italian seasoning
- 1 teaspoon red pepper flakes For extra spice.
- 1 bay leaf Optional, for extra flavor
- 1 splash Worcestershire sauce Optional, adds depth.
- Salt and pepper to taste Salt and pepper For seasoning.
Instructions
Preparation
- Pat the chuck roast dry and season on all sides with salt and pepper.
- Optional: Sear the roast in a hot skillet for 2 to 3 minutes per side until browned.
- Place sliced onion and minced garlic in the slow cooker. Set the roast on top.
- Whisk together balsamic vinegar, beef broth, soy sauce, tomato paste, honey or brown sugar, Italian seasoning, and a pinch of red pepper flakes. Pour over the roast.
Cooking
- Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until the beef shreds easily with two forks.
- Transfer the roast to a cutting board and shred. Skim fat from the cooking liquid.
- To thicken the sauce, simmer the liquid in a saucepan for 10 minutes to reduce, or whisk in a cornstarch slurry and simmer until glossy.
- Return shredded beef to the slow cooker with some sauce and taste to adjust seasoning if needed.
Notes
For extra richness, stir in a knob of butter into the finished sauce. Toast rolls if serving as sandwiches to avoid sogginess.