2-3 pounds beef chuck roast
1 cup beef broth
1/2 cup balsamic vinegar
1/4 cup brown sugar
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3 carrots, cut into chunks
2 onions, quartered
2 tablespoons cornstarch (optional, for thickening)
Directions
1. Place the beef chuck roast into the slow cooker.
2. In a mixing bowl, combine beef broth, balsamic vinegar, brown sugar, soy sauce, garlic powder, onion powder, salt, and black pepper. Stir to mix well.
3. Pour the mixture over the roast in the slow cooker.
4. Add the quartered onions and carrot chunks around the roast.
5. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the meat is tender and falls apart easily.
6. If desired, thicken the sauce by mixing 2 tablespoons of cornstarch with a little cold water, then stir into the slow cooker. Increase heat to high and cook for an additional 15-20 minutes until the sauce has thickened.
7. Serve the roast sliced, with vegetables and sauce poured over the top.
Variations & Tips
For a bit of customization, you can add different vegetables such as potatoes, parsnips, or celery for variety and extra nutrition. Adding a sprig of rosemary or thyme to the cooker can enhance the flavors with a fresh herby touch. If you enjoy a bit more heat, a teaspoon of crushed red pepper flakes will do the trick.