Prep Time: 5 mins | Cook Time: 4 hrs 20 mins | Total Time: 4 hrs 25 mins | Yield: 12 Servings
If you have a lot of time to spare before lunch or dinner, then you have got to give this recipe a try! I promise you that it will be worth all your time and effort! Oh, man, you are so in for a treat! Have a wonderful day, friends. Enjoy!
Ingredients:
3 lbs. boneless chuck roast
2 c beef stock
2 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp onion powder
¼ c balsamic vinegar
1 tbsp dried rosemary
2 dried bay leaves
Handful fresh flat-leaf Italian parsley, chopped (optional garnish)
½ tsp xanthan gum (optional)
1 tbsp kosher salt
1 tsp black ground pepper
Directions:
Rinse with cold water the chuck roast and discard any excess fat.
Use paper towels to pat them dry.
Rub salt and pepper all over the chuck roast.
Place a Dutch oven on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the chuck roast and sear each side for 5 minutes or until brown.
Remove the chuck roast from the pot and add the bay leaves, then place the roast over the bay leaves.
Pour in the beef stock and balsamic vinegar. Stir until just mixed.
Add the garlic powder, rosemary, and onion powder. Stir until well mixed and allow the mixture to boil. Scrape the bottom to get the brown bits.
Transfer everything into a slow cooker. Cover and cook for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.
Discard the bay leaves, then use two forks to shred the meat into chunks.
Serve and enjoy!
Note:
Feel free to add veggies such as carrots, potatoes, and onions.
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