Ingredients
- 3 lbs beef chuck roast (or brisket)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp smoked paprika
- 1 cup beef broth
- ½ cup balsamic vinegar
- 3 tbsp honey (or brown sugar)
- 1 tbsp Worcestershire sauce
- 4 cloves garlic, minced
- 1 small onion, sliced
- 2 tbsp tomato paste
Instructions
Pat the beef dry with paper towels to remove excess moisture. In a small bowl, mix the salt, black pepper, garlic powder, onion powder, thyme, and smoked paprika. Rub the seasoning mixture all over the beef.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides for about 2-3 minutes per side until a golden-brown crust forms. This step locks in flavor and gives the beef a deeper, more complex taste.
In a bowl, whisk together the beef broth, balsamic vinegar, honey, Worcestershire sauce, and tomato paste. This mixture will create a flavorful, slightly tangy braising liquid that enhances the beef as it cooks.
Transfer the seared beef to a slow cooker. Scatter the sliced onions and minced garlic around it. Pour the prepared balsamic mixture over the beef, ensuring it’s well-coated. Cover and cook on low for 6-8 hours or high for 4-5 hours until the beef is fork-tender.
Once cooked, remove the beef from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded beef to the slow cooker and mix it with the juices. Let it sit for 10-15 minutes to absorb more flavor.
Serve the shredded balsamic beef over mashed potatoes, rice, or in sandwiches. Garnish with fresh parsley or a drizzle of extra balsamic glaze for added depth.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (slow cooker) or 1 hour (Instant Pot)
Nutrition
- Calories: 350
- Sugar: 6g
- Fat: 16g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g