Ingredients:
2 pounds beef chuck roast
1 cup beef broth
2 garlic cloves, finely minced
4 tablespoons brown sugar
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Steps:
Nestle the beef chuck roast inside a generously greased slow cooker.
Whisk together beef broth, garlic, brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, salt, and pepper in a mixing bowl. Once combined, generously coat the beef with this aromatic elixir.
Seal your slow cooker and let time work its magic. Set it on high for 4 hours, or opt for a leisurely simmer on low for 6-8 hours.
Once the beef has absorbed all those flavors and attained succulence, delicately shred it with two forks. Submerge it back into the ambrosial juices in the slow cooker, ensuring each strand is thoroughly steeped in flavor.
