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Turn chuck into a roast so tender, no one will know it only took 5 minutes to prep
Half a spoonful of Worcestershire sauce
1/3 cup of soy sauce
1 milliliter of rosemary, dried
dried thyme, 1 teaspoon
half a teaspoon of salt
1/4 teaspoon of pepper
What to Do:
Place the beef chuck roast in a slow cooker that has been well-greased.
Add the beef broth, brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce, rosemary, thyme, salt, and pepper to a bowl and whisk to combine. After you’ve mixed everything together, pour it over the steak.
Cover your slow cooker and allow it to simmer for a while. You may either boil it for four hours on high or simmer it for six to eight hours on low.
Take the meat out of the pan and shred it with two forks once it has soaked up all the flavors and become tender. Return it to the slow cooker’s ambrosial liquids and bathe every strand in flavor.
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