• 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


  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


  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!