1 3-4 pound boneless chuck roast beef1 (14.5 oz) can low-sodium beef broth
1/2 cup balsamic vinegar
1 TBS Worcestershire sauce
1 TBS low-sodium soy sauce
1/4 cup honey
1 tsp dried rosemary
5-7 cloves of garlic, minced
1 large white onion, quartered
3 large carrots
Place the roast in a 6 quart crock pot. If using, place the onion and carrots in the crock-pot.
In a small bowl mix the rest of the ingredients and stir well to combine. Pour liquid over the beef in the crock-pot. Cover and cook on low for 6-8 hours or 4 hours on high.
To serve, remove the roast from the crock-pot with tongs and shred with the tines of two forks. Pour 1/2 of the pan juices over the shredded meat and serve the extra au jus as dip on the side for your sandwiches. Serve on crusty French roll buns or any bread of your choice.