Ingredients:

  • 3 lbs beef chuck roast
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1/2 cup balsamic vinegar
  • 1 cup cranberry sauce
  • 3 tbsp brown sugar
  • 4 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp red pepper flakes

Instructions:

  1. Mix the balsamic vinegar, cranberry sauce, brown sugar, minced garlic, Worcestershire sauce, thyme, and red pepper flakes in a large gallon sized Ziploc bag. Note: Whisk the sugar in well so it doesn't clump.
  2. Place the 3 lbs beef chuck roast in the bag, seal it tight, and massage the marinade into the meat for a minute. Refrigerate for 4 to 24 hours.
  3. Remove the beef from the marinade, but don't throw the liquid away. Pat the beef completely dry with paper towels. Note: Wet meat won't sear; it will steam.
  4. Heat 2 tbsp olive oil in a cast iron skillet over medium high heat until it just starts to shimmer.
  5. Sear the beef for 3-5 minutes per side until a deep mahogany crust forms on all surfaces. You should hear a loud, aggressive sizzle the whole time.
  6. Transfer the seared beef into the slow cooker.
  7. Pour the reserved marinade from the bag over the top of the roast.
  8. Cover and cook on Low for 8 hours. until the beef yields easily to a fork.