Instructions
Step 1: Season the beef chuck roast with salt and black pepper.\nStep 2: Place the roast in the slow cooker.\nStep 3: In a bowl, mix balsamic vinegar, beef broth, and brown sugar.\nStep 4: Pour the mixture over the beef in the slow cooker.\nStep 5: Cover and cook on low for 8 hours or on high for 4–5 hours until the beef is tender.\nStep 6: Remove the beef from the slow cooker and shred it using two forks.\nStep 7: Return the shredded beef to the slow cooker and toss it in the sauce.\nStep 8: Let it cook for an additional 15–20 minutes to absorb the flavors.\nStep 9: Serve warm with your choice of sides.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over low heat or in the microwave until warmed through.
Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Add a splash of broth when reheating to keep the beef moist.
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