A delicious and tender slow-cooked balsamic beef roast that is perfect for family dinners.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:8 hours on low or 4 hours on high
Total Time:8 hours 20 minutes or 4 hours 20 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Slow Cooker
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 to 3 pounds beef chuck roast
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 medium onion, sliced
4 cloves garlic, minced
1 cup balsamic vinegar
1/2 cup beef broth
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (optional)
4 medium carrots, cut into chunks
4 medium potatoes, cut into chunks
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the roast for about 3-4 minutes on each side until browned.
Transfer the seared roast to the slow cooker.
In the same skillet, add the sliced onion and minced garlic, sautéing for about 2-3 minutes until softened.
Pour in the balsamic vinegar, beef broth, brown sugar, Worcestershire sauce, thyme, rosemary, and red pepper flakes (if using). Stir to combine and bring to a simmer.
Pour the balsamic mixture over the roast in the slow cooker.
Add the carrots and potatoes around the roast.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.
Once cooked, remove the roast and vegetables from the slow cooker. Let the roast rest for a few minutes before slicing or shredding.
Serve the beef with the vegetables and spoon some of the cooking liquid over the top.
Notes
For a thicker sauce, remove the roast and vegetables once cooked, then whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons of water to the cooking liquid and cook on high for 10 minutes until thickened.
Feel free to add other vegetables like bell peppers or mushrooms for added flavor and nutrition.