Slow Cooker Balsamic Shredded Beef
Some of the best dinners are those that take little effort to make but taste like they came from a restaurant kitchen. Low-and-slow shredded beef fits that bill. Cooking low and slow makes the meat fall apart tender and it absorbs all the rich cooking liquid. This Slow Cooker 4-Ingredient Balsamic Shredded Beef recipe calls for simple pantry ingredients and a beef roast for a juicy, flavorful meal that busy families will love.
The first time I made this recipe, I needed a dinner I could make as I crossed items off a long list of things to do. I wanted something that was substantial enough for a family dinner, but easy enough to make before I had to leave the house. I threw a chuck roast in the slow cooker with some balsamic vinegar, beef broth and onion soup mix and let it cook all day. Dinner arrived and the beef fell apart with a fork. The cooking juices had become a rich, savory sauce with just the right touch of tangy sweetness.
That meal quickly became one of our favorite comfort food dinners. It works just as well for Sunday suppers as it does for weeknight meals, and the leftovers make a few delicious meals during the week.
If you’re looking for easy slow cooker recipes, shredded beef recipes, budget friendly family meals, high protein dinner recipes, comfort food recipes or trusted family meal planning ideas, this Slow Cooker 4 Ingredient Balsamic Shredded Beef is a must have for your recipe collection.
Ingredients
- 3 lbs lean beef chuck roast, trimmed of visible fat
- 1 packet onion soup mix
- ½ cup balsamic vinegar
- 1 cup low-sodium, fat-free beef broth
Instructions
- Trim any visible fat from the beef and place the roast in the slow cooker.
- Sprinkle the onion soup mix evenly over the beef.
- Pour the balsamic vinegar and beef broth around the roast.
- Cover and cook on LOW for 8–9 hours, or until the beef is very tender.
- Remove the beef and shred it with two forks.
- Return the shredded beef to the slow cooker and toss with the cooking juices before serving.
WW Points
Approximately 5–6 Points per serving, depending on the exact cut of beef and serving size.
