1.5-2.5 pds of beef chuck
2 fresh garlic cloves (minced)
1.5 cups of beef broth
1.5 cups of water
1/2 tsp Ground pepper
1/2+ cup packed brown sugar
1/2 cup Balsamic vinegar
-Turn crock pot on high.
-Mix all ingredients together sans the beef.
-Pour in crock pot.
-Place beef in crock pot and submerge into liquid.
-Let cook on high for 2 hours.
-Reduce to low and cook additional 3-4 hours.
-Take beef out and place in dish or Pyrex with sides (this will be messy and the juices will run everywhere) and shred with fork. If beef is not shredding try cooking for an additional 30-60 minutes. The combo of the low heat and vinegar is what breaks down the beef making it easily shred, so if may just need more time. Place back in crock pot and turn on warm.
-You can remove some of the liquid and reduce down in a saucepan for dipping.
This goes great over mashed potatoes, a roll, French bread, or even rice. It didn’t even make it that long in my house!