Crock Pot Balsamic Roast Beef is flavored with a wonderfully tasty balsamic sauce. The beef is fall apart tender and fabulously juicy after slow cooking all day and the balsamic vinegar gives it just a hint of sweetness that is absolutely delightful.
Pat chuck roast dry with paper towels and season with salt.Heat oil over medium high heat in a large skillet. Add chuck roast and cook until browned on both sides, about 2 minutes per side.
Place onion and garlic in bottom of 6 to 7-quart crock pot. Place chuck roast and any accumulated juices on top.
Mix together beef broth, vinegar, light brown sugar, soy sauce, Worcestershire sauce, red pepper flakes, black pepper, and thyme.
Pour over beef. Add bay leaf.
Place lid on crock pot and cook on HIGH for 4 hours or on LOW for 6 to 8 hours.
Remove beef from crock pot and shred it. Skim off any fat from the liquid left in the crock pot and discard it. (Or use a fat separator to get rid of the fat.) Pour juices over shredded beef. If you want a stronger flavor, pour the cooking liquid into a saucepan and bring to a boil for 3 to 5 minutes to reduce it some. If desired, add a little more balsamic vinegar.
If needed, season to taste with salt.
Notes
Be sure to use a good quality balsamic vinegar for this recipe. It should be thick and syrupy, not watery.