Substances:
- 3 lb. boneless chuck roast
- 1/2 tsp. kosher salt
- 1 c. beef broth or stock
- 2/3 c. balsamic vinegar
- 2 T. brown sugar
- 1 T. Worcestershire sauce
- 1 tsp. liquid smoke (no longer mandatory)
Instructions:
- Effect roast in crockpot. 2. Sprinkle roast with salt. 3. In a exiguous bowl, dash together broth, vinegar, brown sugar, Worcestershire sauce, and liquid smoke (if the utilization of). 4. Pour the broth combination across the roast. 5. Veil, and cook on low for 8-10 hours. 6. Shred beef with two forks, and return to crockpot. 7. Continue cooking for another 30-60 minutes.
