Blackberry Balsamic Beef Dish (Print Version)
# Ingredients:
→ Meat
01 -
2–3 lbs beef chuck roast
→ Fruit
02 -
1 cup blackberries, fresh or frozen
→ Liquids
03 -
1/2 cup balsamic vinegar
04 -
1/2 cup beef broth
05 -
1 tablespoon soy sauce
→ Vegetables and aromatics
06 -
3 cloves garlic, minced
07 -
1 small onion, sliced
→ Seasonings and sweeteners
08 -
2 tablespoons brown sugar
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1 teaspoon dried thyme
→ Thickening agent
12 -
1 tablespoon cornstarch (optional)
# Instructions:
01 -
Place the beef chuck roast into the slow cooker.
02 -
Add blackberries, minced garlic, sliced onion, balsamic vinegar, beef broth, brown sugar, soy sauce, dried thyme, salt, and black pepper to the slow cooker.
03 -
Cover and cook on LOW for 6–8 hours or on HIGH for 4–5 hours until the beef is very tender and easily pulls apart.
04 -
Remove the cooked beef and shred it using two forks.
05 -
If thicker sauce is desired, mix cornstarch with 2 tablespoons water to form a slurry, stir into the slow cooker, and cook for 10–15 minutes until the sauce thickens.
06 -
Return shredded beef to the slow cooker and mix thoroughly so it is fully coated with sauce.
07 -
Serve warm over mashed potatoes, rice, or toasted bread.
# Notes:
01 -
Searing the beef before slow cooking enhances flavor by creating a caramelized crust.
02 -
Frozen blackberries can be added directly without thawing.
03 -
For a richer sauce, simmer uncovered for a few minutes after thickening.
04 -
Adjust seasoning with additional salt, pepper, or balsamic vinegar to taste.