2 pounds (1 kg) beef chuck roast
1 cup (225 ml) beef broth
2 cloves garlic, minced
4 tablespoons brown sugar
½ cup (115 ml) 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
Directions
1. Place the beef chuck roast into the bottom of a well-greased slow cooker.
2. In a medium bowl, combine the beef broth, garlic, brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, salt and pepper. Pour the mixture over the beef chuck roast. Cover and cook on high for 4 hours, or on low for 6-8 hours.
3. Once cooked, remove the beef roast and use two forks to pull it apart. Once pulled, return it to the slow cooker and mix well with the cooking juices.
