This Effortless Balsamic Slow-Cooked Beef is a comforting dish that brings the heart of Midwestern cooking right to your table. Growing up in the countryside, slow-cooked meals were a staple in our home, especially during the colder months. This recipe is a nod to those simpler times when the aroma of a slow-cooked roast filled the house with warmth and anticipation. The balsamic vinegar adds a touch of sophistication to the traditional flavors, making it perfect for both family dinners and special occasions.

This tender, flavorful beef pairs beautifully with classic sides like creamy mashed potatoes or buttered egg noodles, which soak up the rich juices perfectly. For a touch of green, consider serving it alongside roasted Brussels sprouts or a simple green salad. A slice of crusty bread on the side will help you savor every last drop of the delicious sauce.

Servings: 6

2 pounds (1 kg) of beef chuck roast
1 cup (225 ml) of beef broth
2 cloves of garlic, minced
4 tablespoons of brown sugar
½ cup (115 ml) of balsamic vinegar
1 tablespoon of Worcestershire sauce
1 tablespoon of soy sauce
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
½ teaspoon of salt
½ teaspoon of pepper

Place the beef chuck roast in the slow cooker.

In a bowl, mix together the beef broth, minced garlic, brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce, dried rosemary, dried thyme, salt, and pepper.

Pour the mixture over the beef in the slow cooker.

Cover and cook on high for 4 hours or on low for 6-8 hours, until the beef is tender and easily shredded.

Once cooked, remove the beef from the slow cooker and shred it using two forks.

Return the shredded beef to the slow cooker and mix it with the cooking juices.

Serve hot with your choice of sides.

For a bit of heat, add a pinch of red pepper flakes to the sauce mixture. If you prefer a thicker sauce, you can remove the beef after cooking and simmer the sauce on the stove with a cornstarch slurry until it thickens. For a different flavor profile, try adding a splash of red wine or substituting the rosemary and thyme with Italian seasoning.

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