Ingredients
Scale
- 3–4 pounds chuck roast
- 2 tablespoons olive oil
- 1 cup balsamic vinegar
- 1 cup low-sodium beef broth
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper, to taste
- 4 large carrots, chopped
- 4 potatoes, cubed
- 1 onion, quartered
Instructions
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned (about 3-4 minutes per side). This step adds depth to the flavor.
- Prepare the Slow Cooker: Place the chopped carrots, potatoes, and onion in the bottom of the slow cooker.
- Mix the Sauce: In a bowl, combine balsamic vinegar, beef broth, minced garlic, brown sugar, thyme, and rosemary. Stir well.
- Add the Roast: Place the seared chuck roast on top of the vegetables in the slow cooker.
- Pour the Sauce: Pour the balsamic mixture over the roast, ensuring it’s well coated.
- Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours. The roast should be tender and easily shred with a fork when done.
- Serve: Once cooked, shred the beef and mix it with the vegetables and sauce before serving.
Nutrition
- Serving Size: 8 servings
- Calories: 350 calories
- Fat: 15g
- Carbohydrates: 30g
- Protein: 30g