Tender and delicious, this Slow Cooked Balsamic Chuck Roast is full of rich, savory flavors with a hint of sweetness. The beef is slow cooking, so this process also helps get it tender and suck in all of the flavors from the balsamic vinegar, garlic and herbs, leading to a filling, homey meal. Serve it over mashed potatoes, rice or with vegetables for a fill-you-up and hearty dinner.

Why You’ll Love This Balsamic Chuck Roast:

Little Hands-On Cooking: Most of the work is done by the slow cooker! Toss everything in, set the timer and let it simmer away.

Good Value: Chuck roast is a very economical cut of beef that turns well-marbled and really tender when cooked slowly.

Versatile: Serve this roast on top of mashed potatoes or rice, or in a crusty sandwich roll.

Rich, Deep Flavors: The combination of balsamic vinegar, garlic and herbs gives this roast a rich, savory-sweet flavor profile that is well-balanced.

Key Ingredients:

Beef Chuck Roast: Perfect for slow cooking, this cut will become incredibly tender. It’s cheap and it gets tender when it simmers. For larger portions you can use a 3-4 lb roast and adjust the other ingredients accordingly.

Balsamic Vinegar: adds a touch of sweetness and acidity that helps tenderise the meat and makes it taste even better. For better results, use a high-quality balsamic.

Brown Sugar: Helps to soften the bite of the balsamic vinegar and imparts sweet, caramelized flavor. Dark brown sugar will give more flavor depth, but light brown sugar works as well.

Worcestershire and Soy Sauce: These old-school umami boosters give savory depth to the broth, and add complexity to the flavor of the roast.

Herbs: I use dried rosemary and thyme here for their earthy flavor, but you can also use fresh if you have some — just use twice as much.

Full ingredient list with amounts and instructions is in the recipe card at the bottom of the page

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Instructions

Prepare the Slow Cooker

Put in the roast: Grease your slow cooker with a little oil to prevent sticking. Add a 3-4 pound chuck roast to a greased slow cooker

Mix Ingredients

Marinade: In a medium bowl, whisk together:

1 cup beef broth

4 cloves minced garlic

2 tablespoons brown sugar

1/4 cup balsamic vinegar

2 T. Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon fresh rosemary (or ½ teaspoon dried)

1 teaspoon fresh thyme (or ½ teaspoon dried)

Salt and pepper, to taste (about ½ teaspoon each)

Moisten Chuck Roast: Pour marinade over chuck roast in slow cooker so that all meat is covered.

Cook

Prepare the Cooker: Cover the slow cooker with the lid.

For High Heat: Cook on high for 4 hours.

Low Heat: 6-8 hours on low.

Doneness Check: When done, the roast should be fork-tender, and pull apart with just a fork.

Shred and Serve

Shred the meat: Once the roast is cooked, take it out of the slow cooker, and with two forks, shred the meat into bite-size pieces.

Juices: If using, return shredded meat and combine with remaining juices in slow cooker for more flavor.

To serve: Serve hot, drizzled with fresh herbs, if using, and enjoy with favorite sides such as mash potato or roasted vegetables.

Serving Suggestions:

This balsamic chuck roast is pretty versatile, though, and works well with many sides. Here are some suggestions for transforming it into a full meal:

Mashed Potatoes: Creamy mashed potatoes is a traditional pairing that absorb all the rich juices from the roast.—Samantha Seneviratne

Roasted vegetables: Serve with roasted carrots, Brussels sprouts or asparagus for a colorful, balanced plate.

Buttered Noodles: Buttered egg noodles are a simple, delicious option.

Sandwich Rolls: Pile the shredded beef on toasted rolls for a solid sandwich base, with a slice of cheese, if you’re feeling decadent.

Over Rice: For something lighter, serve the roast over steamed white or brown rice.

Storage and Reheating Tips:

This balsamic chuck roast is perfect for meal prep; it holds up over time and reheats well.

Store in the fridge: The leftovers will keep in the fridge, in an airtight container, for 4 days.

Freeze: Place cooled leftovers in a freezer-safe container, and freeze for up to 3 months. Defrost in the fridge overnight, then reheat.

Reheat: To reheat, place the meat and sauce in a saucepan over medium heat, and heat until hot. Or, reheat individual portions in the microwave, on 1–2 minutes and adding a splash of broth if necessary to reintroduce moisture.

Recipe Variations:

You can also adjust this roast to your taste or diet:

Spicy Balsamic Roast: Swirl in a pinch of red pepper flakes or a dash of hot sauce to the marinade for a hint of heat.

Herb-Infused Roast: Slip a bay leaf or two into the roasting pan for an even more herbal flavor.

Vegetable Addition: For a one-pot meal, tuck in baby carrots, halved baby potatoes or sliced onions around the roast before slow cooking.

Honey Balsamic Roast: Use honey instead of brown sugar for a floral sweetness that goes fabulously with the balsamic.

Gluten-Free Option: To make this gluten-free, use a gluten-free soy sauce or tamari.

Conclusion:

This exceptionally melt-in-your-mouth Tender and Flavorful Slow Cooked Balsamic Chuck Roast is easy enough for a weeknight and elegant enough for guests. This is comfort food at its finest, rich all around, with a touch of sweetness from the balsamic vinegar. Serve it up alongside your favorite sides, and don’t forget to drizzle some of the delicious slow cooked juices all over everything!