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Slow Cooker Blackberry Balsamic Beef

A delicious slow-cooked beef roast with a sweet and tangy blackberry balsamic sauce, perfect for comforting meals any day of the week.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2-3 lbs beef chuck roast
  • 1 cup blackberries (fresh or frozen) Frozen berries work fine; no need to thaw.
  • 1/2 cup balsamic vinegar Brown sugar balances balsamic bite.
  • 1/2 cup beef broth Use low-sodium broth to control salt.
  • 3 cloves garlic, minced Fresh garlic = bigger flavor.
  • 1 small onion, sliced
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon salt Add with sauce to avoid moisture draw.
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme Swap for rosemary for variation.
  • 1 tablespoon cornstarch (optional, for thickening)

Method
 

Preparation
  1. Place the beef chuck roast in the slow cooker. Optionally, sear the roast in a hot pan for 3–4 minutes per side until browned for extra flavor.
  2. In a bowl, whisk together the blackberries, balsamic vinegar, beef broth, minced garlic, sliced onion, brown sugar, soy sauce, salt, black pepper, and dried thyme.
  3. Pour the berry mixture over the beef roast, ensuring it's thoroughly coated.
Cooking
  1. Cover and cook on low for 6 hours, or until the beef is tender and shreds easily.
  2. If using cornstarch for thickening, mix it with 2 tablespoons of cold water until smooth, stir into the sauce, and cook for an additional 30 minutes.
Serving
  1. Shred the meat right in the cooker and toss it with the sauce. Serve over mashed potatoes, rice, or in sandwiches.
  2. Garnish with whole blackberries, chopped parsley, or a drizzle of extra balsamic if desired.

Notes

Store in an airtight container for up to 4 days in the fridge or freeze portions for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth if needed.