Honey Balsamic Chuck Roast

honey balsamic pot roast with potatoes and broccoli

5 from 6 votes

This delicious braised honey balsamic chuck roast has savory, sweet, and tangy flavors, and it's slowly braised until tender and juicy. It's very easy make, and it's also make-ahead and freezer friendly.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: American

Servings: people

Calories: 471kcal

Author: Tania

Equipment

4-quart stoneware casserole dish with lid

Ingredients

3 pounds boneless chuck roast excess fat trimmed
Kosher salt and ground black pepper
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
2 cups beef broth
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

Preheat oven to 325 degrees F.
Season chuck roast generously with Kosher salt (1 teaspoon per side) and ground black pepper (½ teaspoon per side).
In a large skillet, heat a few drizzles of oil over medium-high heat. Sear the seasoned chuck roast on both sides until a golden brown crust forms, about 5-6 minutes per side. Remove and transfer into a large 4-quart baking casserole pan with a lid. Tip: Let it sear undisturbed to get a good crust.
Arrange the sliced onions and fresh sprigs of rosemary and thyme and bay leaves around the chuck roast. Set aside.
Prep the braising liquid: In a microwave safe bowl, warm up the beef broth (it needs to be hot to melt the honey, but not boiling). To it, add with the balsamic vinegar, Worcestershire sauce, honey, mustard, and minced garlic. Season with salt and pepper to taste (about ½ teaspoon salt). Stir to combine evenly.
Add the braising liquid on top of the beef and around the sides.
Cover tightly with the lid (or use about 4-5 layers of aluminum foil if your pan doesn't have a lid). Braise in the oven for 3.5 hours until very tender.
Remove from the oven and shred with a fork, tossing to combine with the juices.
Serve over mashed potatoes or your favorite sides. Enjoy!

Notes

Don’t skip searing the beef. It will help lock in flavor and juices so it stays moist.
Equipment: I use a 4-quart stoneware baking casserole with a lid. Cast iron may retain too much heat and cause the honey to burn.
If your casserole pan doesn’t have a lid, cover tightly with about 4 layers of foil for proper heat retention.
Braising time: At least 3.5 hours for tender beef, but if you want it more tender, add an extra 20 minutes.
Make ahead: Let the roast cool down and refrigerate overnight, covered. Reheat in the oven at 350F or microwave oven until warmed through.
Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the microwave oven.
Freezing: Let cool and transfer into freezer friendly bags for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350F, adding a splash or broth and vinegar.

Substitutions and variations:

Fresh herbs: If you don’t have fresh sprigs of herbs, use 2 teaspoons of Italian seasoning and ½ teaspoon of dried rosemary.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition