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Honey Balsamic Chuck Roast Recipe

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4.1 from 4 reviews

This Honey Balsamic Chuck Roast is a tender, flavorful slow-braised beef dish that combines the richness of a boneless chuck roast with a sweet and tangy honey balsamic glaze. Perfectly seared then oven-braised with fresh herbs, garlic, and a deliciously balanced sauce, it makes for an impressive yet easy weekend dinner served best over creamy mashed potatoes or your favorite sides.

Ingredients

Main Ingredients

  • 3 pounds boneless chuck roast (excess fat trimmed)
  • Kosher salt and ground black pepper (approximately 1 teaspoon salt per side and ½ teaspoon black pepper per side, plus ½ teaspoon salt for braising liquid)
  • Vegetable or olive oil (for searing)
  • 2 medium yellow onions, sliced
  • 6 fresh sprigs rosemary and thyme (plus more if desired)
  • 3 bay leaves (fresh or dried)

Braising Liquid

  • 2 cups beef broth (heated but not boiling)
  • ⅓ cup balsamic vinegar (use good quality)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon Dijon or honey mustard
  • 6 cloves garlic, minced

Instructions

  1. Preheat and season: Preheat your oven to 325°F. Generously season the chuck roast with kosher salt and ground black pepper on all sides to build the foundational flavor.
  2. Sear the roast: Heat a few drizzles of vegetable or olive oil in a large skillet over medium-high heat. Sear the seasoned chuck roast on both sides for about 5-6 minutes per side until a golden brown crust forms. This develops a delicious caramelized flavor. Transfer the roast to a large 4-quart baking casserole pan with a lid.
  3. Prepare aromatics: Arrange the sliced onions, fresh sprigs of rosemary and thyme, and bay leaves around the chuck roast in the baking pan to infuse the meat with herbal notes during braising.
  4. Make the braising liquid: Warm the beef broth in a microwave-safe bowl until hot but not boiling to help melt the honey easily. Stir in balsamic vinegar, Worcestershire sauce, honey, Dijon or honey mustard, minced garlic, and about ½ teaspoon salt. Mix to combine evenly.
  5. Add the braising liquid: Pour the prepared braising liquid over the beef and distribute it evenly around the sides of the roast in the baking pan.
  6. Braise in the oven: Cover the pan tightly with its lid or use 4-5 layers of aluminum foil to seal in moisture. Place in the preheated oven and braise the roast for 3.5 hours or until the meat is very tender and easily shredded.
  7. Shred and serve: Remove the pan from the oven. Using two forks, shred the chuck roast directly in the pan, mixing it with the juices and braised onions for maximum flavor. Serve warm over mashed potatoes or your favorite side dishes. Enjoy your hearty, flavorful meal!

Notes

  • Let the roast sear undisturbed on each side to form a good crust; avoid moving it too soon.
  • If your baking pan does not have a lid, tightly seal with several layers of aluminum foil to retain moisture during braising.
  • You can substitute beef broth with homemade stock for added depth of flavor.
  • Use good-quality balsamic vinegar for the best taste balance between sweetness and acidity.
  • This recipe is best served fresh but can be refrigerated for up to 3 days and reheated gently.
  • Leftovers also make excellent sandwiches or tacos with the tender shredded beef.

Find it online: https://glowcooks.com/honey-balsamic-chuck-roast-recipe/