Ingredients
- 2 to 3 pounds beef chuck roast
- 1 cup blackberries (fresh or frozen)
- 1/2 cup balsamic vinegar
- 1/2 cup beef broth
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Place the beef chuck roast in the bottom of the slow cooker.
- In a bowl combine blackberries, balsamic vinegar, beef broth, chopped onion, minced garlic, tomato paste, honey, soy sauce, salt, pepper, thyme, and rosemary.
- Stir the mixture well to combine all ingredients.
- Pour the sauce evenly over the beef in the slow cooker.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef becomes very tender.
- Remove the cooked beef and place it on a cutting board. Shred using two forks.
- Mix cornstarch and water in a small bowl to form a slurry.
- Stir the slurry into the sauce remaining in the slow cooker and cook on high for about 10 minutes until the sauce thickens.
- Return the shredded beef to the slow cooker and mix well with the thickened sauce.
- Serve warm with mashed potatoes, rice, pasta, or roasted vegetables.
Notes
- Frozen blackberries can be used without thawing.
- Add Worcestershire sauce for a deeper savory flavor.
- If reheating leftovers, add a splash of broth if the sauce thickens too much.
- Carrots or pearl onions can be added to cook alongside the beef.
- The dish often tastes even better the next day as the flavors develop.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 100 mg
