Slow Cooker Balsamic Shredded Beef

Slow Cooker Balsamic Shredded Beef (4 Ingredients Chuck Roast Recipe)

My neighbor begged me to give him this recipe after he smelled of it all afternoon. It turns a cheaply prepared roast into a supper to savour in. Just 4 ingredients..

This balsamic shredded beef in Slow Cooker transforms a low cost chuck roast into a delicious, juicy dinner using only four ingredients. Braised in beef broth, balsamic vinegar and brown sugar, the beef is made to melt-in your-mouth soft and covered with a dark and shiny glaze. It is a simple crockpot dish that is ideal when you have a hectic schedule and you need a healthy meal that requires minimum effort.

Balsamic Shredded Beef in the Slow Cooker in 4 Ingredients.

Ingredients

• Beef chuck roast
  

  • Quantity: 1 1/2 to 3 pounds beef chuck roast, extra fats cut off.

  • Notes: Dry the chuck roast with paper towels and remove any large hard chunks of fat on the outside to be left with a fairly meaty roast.
    

• Beef broth
  

  • Quantity: 1 cup beef broth (low sodium is desired)

  • Notes: Whisk with balsamic vinegar and brown sugar until the sugar is dissolved and the liquid is dark and smooth.
    

• Balsamic vinegar
  

  • Quantity: 1/2 cup balsamic vinegar

  • Notes: Add a splash of balsamic to add a tangy touch if necessary.
    

• Packed brown sugar
  

  • Quantity: 1/4 cup packed brown sugar

  • Notes: Add a teaspoon of brown sugar to make it sweeter if necessary.
    

Directions For Making Slow Cooker Balsamic Shredded Beef

1. Dry the chuck roast with paper towels and remove any large hard chunks of fat on the outside to be left with a fairly meaty roast.

2. Put the roast in the bottom of a 5- to 7-quart slow cooker, Place it flat to come in good contact with the heat and cook evenly.

3. Whisk the beef broth, balsamic vinegar and the brown sugar in a little bowl or a measuring cup until the sugar is dissolved and the liquid is dark and smooth.

4. Pour the balsamic mixture about and over the roast in the slow cooker and stir the roast with tongs as necessary to ensure it is covered on all sides.

5. Cover the slow cooker with its lid; cook on LOW during 8 to 10 hours, or cook on HIGH during 4 to 5 hours, until the roast is very tender, and continues to fragment into strands when pulled with two forks.

6. The moment the roast is fork-tender, grab two forks and shred the beef, still, in the slow cooker, into large and rustic chunks and strands, and discard all the remaining fatty portions you encounter.

7. Combine the balsamic cooking liquid with the shredded beef and stir it gently to ensure that all the pieces of the beef are covered by the dark and glossy sauce. In case the mixture appears to be too thin, remove the lid and continue cooking on HIGH 15 to 20 minutes more to allow the reduction of the sauce.

8. Taste the beef and meat sauce, and if necessary, add a splash of balsamic to add a tangy touch or a teaspoon of brown sugar to make it sweeter. Plate the beef and serve hot, heaped on a plate in a manner that the steam is seen to rise and creating a glossy surface on the shreds of beefy meat the rich balsamic glaze.

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