In a 6-quart or larger slow cooker, pour in the low-sodium broth, balsamic vinegar, light brown sugar, Worcestershire sauce, and smashed garlic. Stir well to combine all the flavors.

Generously sprinkle kosher salt and freshly ground black pepper over the beef chuck roast, ensuring it’s seasoned all around. Place the roast into the slow cooker, spooning the sauce over the top.

Cover the slow cooker and set it to LOW. Allow the beef to cook for about 8 hours, or until it reaches that melt-in-your-mouth tenderness.

Once cooked, carefully remove the beef from the slow cooker. Using two forks, shred the beef into bite-sized pieces, either back in the slow cooker or on a cutting board.

Return the shredded beef to the slow cooker, stirring it into the luscious sauce to soak up all those delicious flavors.

Optional: Serve in fresh rolls for a delightful sandwich experience!