2 pounds beef chuck roast
1 cup beef broth
2 garlic cloves, finely minced
4 tablespoons brown sugar
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Nestle the beef chuck roast inside a generously greased slow cooker.
Whisk together beef broth, garlic, brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, salt, and pepper in a mixing bowl. Once combined, drench the beef with this aromatic elixir.
Seal your slow cooker and let time do its magic. Set it on high for 4 hours, or opt for a prolonged simmer at low for 6-8 hours.
Once the beef has absorbed all those flavors and turned succulent, fish it out and shred with two forks. Submerge it back into the ambrosial juices in the slow cooker, ensuring each strand is soaked in flavor.