Ingredients:

  • 4 – 5 lbs beef chuck or round roast 
  • 1 C low sodium beef broth
  • 1/2 C light brown sugar – firmly packed
  • 1/3 C balsamic vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 cloves garlic – minced

Directions:

  1. Place a slow cooker liner bag in your crockpot (*see Notes below)
  2. Trim off most of the visible fat from the roast – discard 
  3. Whisk together all the ingredients (except the roast) – I use a 2 C shaker cup
  4. Add to the bottom of your crockpot
  5. Add roast on top
  6. Cover and cook on high for 6 – 8 hours (depending on how big your roast is)
  7. Remove roast and shred with a fork – if the roast doesn’t shred easily, it will need to cook for 1 – 2 more hours
  8. Return shredded beef to the juices and serve

Notes:

  1. For easy clean up, I always use a slow cooker liner bag – make sure if you use a slow cooker liner bag, that you buy the specific liner bag that is made for Slow Cookers, DO NOT use anything else or it will melt and ruin your food!
Print Friendly, PDF & Email