Have you made balsamic beef before, or is this your first time trying the three-ingredient magic? Tell me in the comments—and if you add anything fun (onions? garlic? a splash of red wine?), I want to know. I'm always looking for the next great variation. 🍖
The non-negotiable three:
1 (3-4 lb) beef chuck roast (can also use bottom round or brisket in a pinch)
1 cup balsamic vinegar (don't use the $50 aged stuff—mid-range is perfect)
4 cups beef broth (low sodium, because the vinegar reduces down)
Wait, that's four ingredients.
Okay, technically the broth is the third. But some people count vinegar and broth as "liquid ingredients" and call it three. I'm not here to argue semantics. Here's the clean list:
Beef chuck roast (3-4 lbs)
Balsamic vinegar (1 cup)
Beef broth (4 cups)
Plus salt and black pepper. Those don't count as "ingredients" in the spirit of this recipe. You have salt and pepper. Everyone has salt and pepper.
Optional add-ins that won't ruin the simplicity:
1 onion, sliced (adds sweetness and texture)
4 cloves garlic, smashed (because garlic)
2 sprigs fresh rosemary or thyme (fancy but optional)
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