After you remove the roast, pour about 1/2 cup of your beef broth into the hot skillet. Scrape up all those browned bits stuck to the bottom with a wooden spoon. That's called fond, and it's liquid gold. Pour this into the slow cooker.
This step is optional but so, so worth it.
Step 4: Dump Everything Into the Slow Cooker
Place the seared (or raw) roast into the slow cooker. Pour in the balsamic vinegar and the remaining beef broth. If you're using onions, garlic, or herbs, add them now.
That's it. No stirring. No measuring twice. No complicated layering.
Step 5: Cook Low and Slow (Don't Rush This)
Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours.
I strongly recommend LOW. Chuck roast needs time for the collagen to break down into gelatin. High heat can make it tough. Low heat makes it transcendent.
You'll know it's done when you can stick a fork into the roast and it twists easily. The meat should shred with almost no effort.
Step 6: Shred and Sauce
Carefully remove the roast from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. It will fall apart like it's been waiting for this moment.
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