• Cut the chuck roast into 2 inch cubes, pat dry with paper towels and generously season with salt and black pepper 

Cook the beef...

• If braising in the dutch oven, place over medium heat, add a few tablespoons of a neutral oil and sear the beef on all sides. Add 2 cups of beef stock and braise in a 325° oven for 3 - 3 1/2 hours. 
• If simmering on stovetop, place over medium heat, add a few tablespoons of a neutral oil and sear the beef on all sides. Add 2 cups of beef stock and bring to a simmer. Cover the pot, reduce the heat to medium low and simmer for 2 hours. 
• If cooking in a slow cooker, add the seasoned beef and 2 cups of beef stock and cook on low for 8 hours. 
• If cooking in the pressure cooker, preheat the sauté function and working in batches sear the beef on all sides. Add all of the seared beef into the pressure cooker along with 2 cups of beef stock and pressure cook for 1 hour. 

Make the sauce...

• When the beef is done cooking and ready to shred, combine 2/3 cup of balsamic vinegar, 1/2 cup of honey, 1/2 cup of Worcestershire sauce, 1/3 cup of ketchup, 1/4 cup of soy sauce, 6 cloves of finely minced garlic, 1 teaspoon of onion powder and a pinch of black pepper in a saucepan over medium heat and bring to a simmer 
• Simmer for about 10 minutes or until slightly thickened 
• Taste the sauce and add additional salt or black pepper if necessary 

Assemble...

• Shred the beef, reserve the cooking liquid and add the honey balsamic sauce 
• Mix until all of the beef is generously coated with the sauce and enjoy!