Turn chuck into a roast so tender, no one will know it only took 5 minutes to prep

½ cup balsamic vinegar: Adds tanginess and richness to the sauce.
1 tablespoon Worcestershire sauce: Enhances the umami flavor.
1 tablespoon soy sauce: Adds saltiness and depth; substitute with tamari or coconut aminos for a gluten-free or soy-free option.
1 teaspoon dried rosemary: Adds earthy aromatic flavor.
1 teaspoon dried thyme: Complements the rosemary with a subtle herbal flavor.
½ teaspoon salt: Essential for seasoning the roast.
½ teaspoon pepper: Adds a mild heat and balances the sweetness.
Instructions

Place the 2-pound chuck roast into a greased slow cooker.
In a bowl, combine 1 cup beef broth, 2 minced garlic cloves, 4 tablespoons brown sugar, ½ cup balsamic vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon pepper. Pour this mixture over the roast.
Cover and cook on high for 4 hours or on low for 6-8 hours until the meat is tender.
Once cooked, remove the roast, shred it using two forks, and return it to the juices in the slow cooker before serving.
Notes
Different Cuts of Meat: Substitute chuck roast with brisket, round roast, or pork shoulder for variety.
Alternative Cooking Methods: Use a Dutch oven instead of a slow cooker; cook at 300°F (150°C) for 3-4 hours.
Flavor Adjustments: Add red pepper flakes for spice, or more brown sugar for sweetness.
Herb Substitutions: Use fresh herbs or alternative dried herbs like oregano or basil.
Sauce Variations: Experiment with apple cider vinegar or red wine vinegar, and replace soy sauce with tamari or coconut aminos.