4-5lb beef chuck roast
1 cup beef broth
1/2 cup light brown sugar
1/4 cup balsamic vinegar
1 Tbsp soy sauce
1 tsp kosher salt
1/4 tsp crushed red pepper flakes
3 cloves garlic, pressed
- Whisk together all the ingredients and add to the bottom of a slow cooker.
- Add roast. Cover and cook on low for 6-8 hours.
- Remove roast and shred with a fork, return to juices.
- Serve and enjoy. The gravy is delicious with mashed potatoes too!