Directions
Pat the beef chuck roast dry with paper towels. Season all over with kosher salt and freshly ground black pepper, if using. This simple seasoning helps the beef itself shine beneath the balsamic glaze.
In a small bowl, whisk together the balsamic vinegar and brown sugar until the sugar is mostly dissolved. You’re creating a quick, sweet-tangy cooking liquid that will reduce into a dark, glossy sauce during the long, slow cook.
Place the seasoned chuck roast into the slow cooker. Pour the balsamic mixture evenly over the top of the meat, making sure some of the liquid drips down the sides so the bottom is surrounded by the mixture.
Cover and cook on LOW for 8–9 hours, or on HIGH for 4–5 hours, until the beef is very tender and easily pulls apart with a fork. The liquid will darken and thicken slightly as it cooks, forming a rich, mahogany-colored glaze around the meat.
Once the beef is tender, use two forks to gently shred it into large chunks and strands directly in the slow cooker. Turn the shreds to coat them thoroughly in the dark, glossy balsamic sauce so every piece is lacquered and moist.
If you’d like a thicker, more syrupy glaze, remove the slow cooker lid and cook on HIGH for an additional 20–30 minutes, stirring occasionally, to allow some of the liquid to reduce. Alternatively, you can transfer some of the cooking liquid to a small saucepan and simmer it on the stovetop until it reaches a thick, spoon-coating consistency, then pour it back over the shredded beef.
Taste and adjust seasoning with a bit more salt and pepper if needed. Serve the balsamic beef hot, spooning plenty of the dark, shiny sauce over each portion so the meat appears richly coated and succulent.
Variations & Tips
To keep this in the spirit of a three-ingredient recipe, think of variations as small, strategic tweaks rather than full reinventions. For a slightly less sweet version, reduce the brown sugar to 1/4 cup; the balsamic’s natural sweetness will still create a lovely glaze. If you prefer a more pronounced savory note, add a splash of low-sodium soy sauce or Worcestershire sauce to the balsamic mixture—both deepen the umami without complicating the method. You can also swap the chuck roast for a leaner cut like bottom round; just know it may be a bit less buttery but will still shred nicely after a long cook. For those who enjoy a bit of heat, a pinch of red pepper flakes stirred into the balsamic mixture will add a gentle warmth that cuts through the richness. If you need to make this ahead, the beef actually improves after a night in the refrigerator: chill it in its sauce, skim any solidified fat, then rewarm in the slow cooker or on the stovetop until the glaze returns to that dark, glossy, spoon-coating consistency.
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