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Slow-Braised Honey Balsamic Chuck Roast: The Ultimate Comfort Meal

Slow-Braised Honey Balsamic Chuck Roast: tender, flavorful beef with rich honey-balsamic sauce for comfort meals.

Ingredients

Scale
  • Aromatics
  • 2medium yellow onions, sliced
  • 6cloves garlic, minced
  • 6sprigs fresh rosemary and thyme
  • 3bay leaves
  • Sauce & Liquid
  • 2 cupsbeef broth
  • ⅓ cupbalsamic vinegar
  • 2 tablespoonshoney
  • 1 tablespoonDijon or honey mustard
  • 1 tablespoonWorcestershire sauce
  • Main
  • 3pounds boneless chuck roast, trimmed of excess fat
  • Kosher salt and freshly ground black pepper, to taste
  • 1–2tablespoons vegetable or olive oil, for searing

Instructions

  1. Preheat the Oven
  2. Set your oven to 325°F (165°C). Prepare a covered casserole dish or Dutch oven.
  3. Prepare the Meat
  4. Pat the chuck roast dry and season generously on all sides with salt and black pepper.
  5. Heat oil in a large skillet over medium-high heat. Once hot, add the beef and sear for 5–6 minutes per side, without moving it, until the surface is deep golden brown.
  6. Transfer the browned roast to your baking dish or Dutch oven.
  7. Layer the Aromatics
  8. Scatter the sliced onions, minced garlic, rosemary, thyme, and bay leaves around and over the beef.
  9. These will infuse the meat with rich, savory flavor as it braises.
  10. Mix the Braising Sauce
  11. In a medium bowl, whisk together the warm beef broth, balsamic vinegar, honey, mustard, and Worcestershire sauce.
  12. Stir until the honey is dissolved and the mixture is smooth. Taste and adjust seasoning with salt or pepper if needed.
  13. Add to the Dish
  14. Pour the balsamic mixture evenly over the roast and onions, ensuring the meat is partially submerged in the liquid.
  15. Cover tightly with a lid (or seal with several layers of foil if needed).
  16. Braise Low and Slow
  17. Place the covered dish in the preheated oven and cook for 3½ hours, or until the meat is tender enough to pull apart easily with a fork.
  18. For even softer texture, cook an additional 20–30 minutes.
  19. Shred and Finish
  20. Remove the roast from the oven and discard the bay leaves and herb stems.
  21. Use two forks to shred the beef directly in the sauce. Stir gently to coat all the meat with the rich, tangy juices.
  22. Serve and Enjoy
  23. Serve the balsamic beef warm over mashed potatoes, polenta, or roasted vegetables.
  24. Spoon plenty of the braising liquid on top for a glossy, flavorful finish.
  • Author: Chef mia