Name: Balsamic Slow Cooker Beef
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Cuisine: American
Ingredients: 3-4 pound chuck roast; 1 tablespoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 1 yellow onion, thinly sliced; 1 carrot, small diced; 1 celery stalk, small diced; 6 cloves garlic, smashed; 3/4 cup balsamic vinegar, divided; 1 cup low sodium beef broth; 1/4 cup honey; 1/2 tablespoon Worcestershire sauce; 1 teaspoon crushed red pepper flakes; 1 dried bay leaf

Description

This Balsamic Slow Cooker Beef is perfectly tender, juicy, and full of flavor. All you need are a few simple ingredients and around 30 minutes of hands-on cooking table to get an easy dinner on the table.

Ingredients

Scale

3-4 pound chuck roast
1 tablespoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 yellow onion, thinly sliced
1 carrot, small diced
1 celery stalk, small diced
6 cloves garlic, smashed
3/4 cup balsamic vinegar, divided
1 cup low sodium beef broth
1/4 cup honey
1/2 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 dried bay leaf

Instructions

Heat a large cast iron skillet oven over medium-high heat.
While the skillet is heating, pat the chuck roast dry with paper towels. Next, sprinkle half a tablespoon of salt and half of the black pepper onto one side of the chuck roast.
Once the skillet is hot, add the avocado oil. Next, place the chuck roast in the skillet salt side down. Sprinkle the remaining salt on the other side of the beef.
Sear the beef for 6-8 minutes on each side until it has developed a deep golden brown crust. Remove the beef from the skillet and transfer it to the slow cooker.
Lower the skillet heat and add 1/4 cup of balsamic vinegar to deglaze the pan. Next, add the sliced onions, diced carrot, diced celery, and smashed garlic to the skillet. Increase the heat to medium and cook for 2-3 minutes. Then, pour the veggie mixture over the beef in the slow cooker.
Whisk together the remaining 1/2 cup of balsamic vinegar, 1 cup beef broth, 1/4 cup honey, Worcestershire sauce, bay leaf, and red pepper flakes. Pour the mixture over the beef and veggies.
Cover and cook on low for 8-10 hours or on high until 5-6 hours until the beef is fork tender and easy to shred.
Once tender and finished cooking, remove the beef from the slow cooker and transfer to a cutting board. Use two forks to gently shred the beef. Add the shredded beef back to the cooking liquid in the slow cooker. Serve the shredded beef over mashed potatoes.