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 complete and hearty dinner.

What You’ll Love About This Balsamic Chuck Roast:

Low Hands-On Cooking: Let the slow cooker handle most of the work! Just throw everything in, turn on the timer and simmer away.

Great Value: Chuck roast is a very affordable cut of beef that becomes well-marbled and super tender when slow-cooked.

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

Rich, Deep Flavors: The mix of balsamic vinegar, garlic and herbs lends this roast a well-balanced, savory-sweet flavor.

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 good-quality balsamic.

Brown Sugar: Helps cut the sharpness of the balsamic vinegar and creates a sweet, caramelized flavor. Dark brown sugar provides greater depth of flavor, but light brown sugar is fine too.

Worcestershire Sauce and Soy Sauce: These age-old umami boosters add savory depth to the broth and give the roast a complex, rich flavor.

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: Use a little oil to grease your slow cooker so things do not stick. Combine a 3-4 pound chuck roast in the greased slow cooker

Mix Ingredients

Marinade: In a medium bowl, stir 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 1/2 teaspoon dried)

1 teaspoon fresh thyme (or 1/2 teaspoon dried)

Salt and pepper to taste (roughly ½ teaspoon each)

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

Cook

Prep the Cooker: Place the lid on the slow cooker.

For High Heat: Cook for 4 hours on high.

For Low Heat: 6-8 hours on low.

Doneness Check: The roast should be fork-tender, and shred easily with a fork when done.

Shred and Serve

Shred the meat: After the roast is cooked, remove it from the slow cooker and use two forks to shred the meat into bite-size pieces.

Return to Juices: If using, return shredded meat to the slow cooker, mixing in with remaining juices for extra flavor.

Serving: Serve hot, garnished with fresh herbs, if desired, and enjoy with your favorite sides, such as mashed potatoes 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 an easy, tasty choice.

Sandwich Rolls: Drape the shredded beef over toasted rolls for a satisfying sandwich, adding a slice of cheese, if you’re feeling indulgent.

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

Storage and Reheating Tips:

This balsamic chuck roast is great for meal prep, as it stores and reheats nicely.

Refrigerate: Leftovers will keep in an airtight container in the fridge for 4 days.

Freeze: Transfer cooled leftovers to a freezer-safe container, and freeze for up to 3 months. Thaw 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!