Ingredients
Scale
- 3–4 lb chuck roast
- 2 tablespoons olive oil (optional)
- 3 large yellow onions
- 1 large sweet onion
- 4 cloves garlic
- 1 ½ cups beef broth (low-sodium preferred)
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 2 bay leaves
- Fresh thyme (dried can substitute)
Instructions
- Prepare onions by slicing thinly and mincing garlic.
- In the crock pot set to high, combine butter, onions, garlic, brown sugar, and balsamic vinegar. Cook for about 20–30 minutes until caramelized.
- Sear the chuck roast seasoned with salt and pepper in a skillet over medium-high heat (optional).
- Place the roast atop the onions in the crock pot; sprinkle with thyme and bay leaves.
- Pour in beef broth and balsamic vinegar until half-submerged.
- Cook on low for 8–9 hours or high for 5–6 hours until fork-tender.
- To thicken gravy, mix cornstarch with cold water, stir into liquid, and cook uncovered on high for an additional 10–15 minutes.
- Let rest for 10 minutes before slicing or shredding to serve with gravy.
- Prep Time: 20 minutes
- Cook Time: 8–9 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 410
- Sugar: 4g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg