Transforming a chuck roast into a tender, flavorful meal is easier than you think. This recipe requires only 5 minutes of preparation and utilizes the slow cooker to do the hard work, resulting in a delectable dish that seems like it took hours of effort.
Ingredients:
- 2 pounds beef chuck roast
- 1 cup beef broth
- 2 garlic cloves, 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
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions:
Prepare the Slow Cooker: Place the chuck roast into a greased slow cooker.
Mix Ingredients: In a bowl, combine beef broth, garlic, brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, salt, and pepper. Pour this mixture over the roast.
Cook: Cover and cook on high for 4 hours or on low for 6-8 hours.
Shred and Serve: Once cooked, remove the roast, shred it using two forks, and return it to the juices in the slow cooker before serving.
Variations:
Chuck roast is a versatile and economical cut of beef that, when cooked properly, yields an incredibly tender and flavorful meal. This recipe harnesses the power of the slow cooker, allowing you to achieve a restaurant-quality dish with minimal effort. By combining the roast with a blend of savory and sweet ingredients, the meat becomes infused with rich flavors, making it perfect for a variety of meals.
One of the best aspects of this recipe is its simplicity. The preparation time is remarkably short—just 5 minutes—making it ideal for busy individuals who still want to enjoy a home-cooked meal. The long, slow cooking process not only makes the meat tender but also allows the flavors to meld beautifully.
Variations and Substitutions:
Different Cuts of Meat: While this recipe calls for a beef chuck roast, you can substitute it with other cuts such as brisket, round roast, or even pork shoulder. Each cut will bring a slightly different texture and flavor profile to the dish.
Alternative Cooking Methods: If you don’t have a slow cooker, you can use a Dutch oven. Simply follow the same steps, but cook in a preheated oven at 300°F (150°C) for 3-4 hours, or until the meat is tender.
Flavor Adjustments: Feel free to tweak the flavor profile to suit your taste. For a spicier kick, add a pinch of red pepper flakes or a chopped jalapeño. If you prefer a sweeter taste, increase the amount of brown sugar or add a tablespoon of honey.
Herb Substitutions: If you don’t have dried rosemary or thyme, you can use fresh herbs (double the amount) or substitute with other dried herbs such as oregano or basil.
Sauce Variations: Experiment with different types of vinegar, such as apple cider vinegar or red wine vinegar, to alter the tanginess. Additionally, you can replace the soy sauce with tamari for a gluten-free option or coconut aminos for a soy-free alternative.
Serving Suggestions:
This balsamic chuck roast is incredibly versatile and can be served in various ways:
- Classic Dinner: Serve the shredded beef over mashed potatoes with a side of green beans or steamed vegetables.
- Sandwiches: Pile the shredded beef onto a crusty roll or baguette, top with pickles and coleslaw for a delicious sandwich.
- Tacos: Use the beef as a filling for soft tacos, garnished with avocado, cilantro, and a squeeze of lime.
- Salad Topping: Add the shredded beef to a bed of mixed greens, along with cherry tomatoes, red onion, and crumbled feta, for a hearty salad.
Storage and Leftovers:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen after sitting, making the leftovers even more delicious. You can also freeze the shredded beef in portion-sized containers for up to 3 months, making it a convenient option for meal prepping.
Conclusion:
This slow-cooked balsamic chuck roast recipe is a testament to the power of simple ingredients and minimal effort. It delivers a tender, flavorful meal that can be adapted to suit various tastes and preferences. Whether you’re serving it as a main dish, in sandwiches, or as part of a salad, this recipe is sure to become a staple in your culinary repertoire. Its ease of preparation and versatility make it a perfect choice for both busy weeknights and leisurely weekends.
Â
Turn chuck into a roast so tender, no one will know it only took 5 minutes to prep
Ingredients
- 2 pounds beef chuck roast: A versatile economical cut of beef that becomes tender when slow-cooked.
- 1 cup beef broth: Adds moisture and depth of flavor to the roast.
- 2 garlic cloves minced: Provides a robust, aromatic flavor.
- 4 tablespoons brown sugar: Adds sweetness to balance the savory ingredients.
- ½ cup balsamic vinegar: Adds tanginess and richness to the sauce.
- 1 tablespoon Worcestershire sauce: Enhances the umami flavor.
- 1 tablespoon soy sauce: Adds saltiness and depth; substitute with tamari or coconut aminos for a gluten-free or soy-free option.
- 1 teaspoon dried rosemary: Adds earthy aromatic flavor.
- 1 teaspoon dried thyme: Complements the rosemary with a subtle herbal flavor.
- ½ teaspoon salt: Essential for seasoning the roast.
- ½ teaspoon pepper: Adds a mild heat and balances the sweetness.
Instructions
- Place the 2-pound chuck roast into a greased slow cooker.
- In a bowl, combine 1 cup beef broth, 2 minced garlic cloves, 4 tablespoons brown sugar, ½ cup balsamic vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon pepper. Pour this mixture over the roast.
- Cover and cook on high for 4 hours or on low for 6-8 hours until the meat is tender.
- Once cooked, remove the roast, shred it using two forks, and return it to the juices in the slow cooker before serving.
Notes
- Different Cuts of Meat: Substitute chuck roast with brisket, round roast, or pork shoulder for variety.
- Alternative Cooking Methods: Use a Dutch oven instead of a slow cooker; cook at 300°F (150°C) for 3-4 hours.
- Flavor Adjustments: Add red pepper flakes for spice, or more brown sugar for sweetness.
- Herb Substitutions: Use fresh herbs or alternative dried herbs like oregano or basil.
- Sauce Variations: Experiment with apple cider vinegar or red wine vinegar, and replace soy sauce with tamari or coconut aminos.
Nutrition
Would you like to save this?
We'll email this post to you, so you can come back to it later!
