Slow Cooker Brown Sugar Balsamic Meat

Instructions

Step 1 Season the beef chuck roast with salt, black pepper, thyme, and rosemary.
/n
Step 2 Heat a skillet over medium-high heat and sear the roast on all sides until browned.
/n
Step 3 Place the seared roast into the slow cooker.
/n
Step 4 In a bowl, whisk together balsamic vinegar, brown sugar, beef broth, garlic, Worcestershire sauce, and Dijon mustard.
/n
Step 5 Pour the mixture over the roast in the slow cooker.
/n
Step 6 Cover and cook on low for 8 hours or on high for 4–5 hours until the meat is tender and easily shredded.
/n
Step 7 Remove the roast and set aside. Pour the cooking liquid into a saucepan.
/n
Step 8 Mix cornstarch and water to form a slurry, then add it to the saucepan and simmer until the sauce thickens.
/n
Step 9 Shred the beef using two forks and return it to the thickened sauce, tossing to coat.
/n
Step 10 Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. You can also freeze the shredded meat for up to 3 months; thaw overnight in the refrigerator before reheating.