Ingredients:

  • 3 lbs (1.36 kg) beef chuck roast
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup, 150g)
  • 2 celery stalks, chopped (approx. 1 cup, 150g)
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup (240 ml) beef broth
  • 1/2 cup (120 ml) dry red wine (such as Cabernet Sauvignon or Merlot - optional)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 lb (450g) baby potatoes, halved or quartered if large (optional)
  • 1/2 cup (120 ml) balsamic vinegar
  • 2 tbsp brown sugar (packed)
  • 1 tbsp butter
  • 1/4 tsp black pepper

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper. Sear on all sides until browned (about 3-4 minutes per side).
  2. Place chopped onion, carrots, and celery in the bottom of the slow cooker.
  3. Place the seared roast on top of the vegetables in the slow cooker.
  4. Sprinkle minced garlic, dried thyme, and dried rosemary over the roast.
  5. Pour in beef broth, red wine (if using), tomato paste, and Worcestershire sauce.
  6. Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until the roast is fork-tender. If adding potatoes, add them in the last 2-3 hours of cooking.
  7. About 30 minutes before serving, remove the roast from the slow cooker and set aside, loosely tented with foil. Skim excess fat from the slow cooker juices.
  8. In a small saucepan, combine balsamic vinegar, brown sugar, butter and black pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until the glaze has reduced by about half and is thickened, about 5-7 minutes.
  9. Shred the roast with two forks.
  10. Arrange the shredded roast on a serving platter with the vegetables and potatoes (if used). Drizzle generously with the balsamic glaze. Serve immediately.