Description
This Honey Balsamic Chuck Roast is a tender, flavorful dish featuring a succulent boneless chuck roast braised in a rich balsamic and honey-infused broth with fresh herbs and garlic. Perfect for a comforting dinner served over mashed potatoes or your favorite sides.
Ingredients
Scale
Main 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
- 6 cloves garlic – minced
Braising Liquid
- 2 cups beef broth
- ⅓ cup balsamic vinegar – use good quality
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon dijon or honey mustard
Instructions
- Preheat Oven: Preheat oven to 325 degrees F to prepare for the braising process.
- Season Meat: Season chuck roast generously with 1 teaspoon Kosher salt per side and ½ teaspoon ground black pepper per side for balanced flavor.
- Sear Roast: In a large skillet over medium-high heat, heat a few drizzles of oil and sear the chuck roast on both sides until a golden brown crust forms, about 6 minutes per side. This seals in flavor. Transfer to a large 4-quart casserole pan with a lid.
- Add Aromatics: Arrange sliced onions, fresh rosemary and thyme sprigs, and bay leaves evenly around the roast to infuse flavor during cooking.
- Prepare Braising Liquid: Warm beef broth in a microwave-safe bowl until hot but not boiling to help melt the honey. Stir in balsamic vinegar, Worcestershire sauce, honey, dijon or honey mustard, minced garlic, and about ½ teaspoon salt. Mix well to combine.
- Add Liquid: Pour the prepared braising liquid over and around the chuck roast in the baking pan to ensure even cooking and flavor distribution.
- Braise: Cover the pan tightly with its lid or 4-5 layers of aluminum foil and place in the preheated oven. Braise for 3 hours 30 minutes until the meat is very tender and shreddable.
- Shred and Serve: Remove the roast from the oven, shred it thoroughly with a fork, mixing it well with the cooking juices. Serve hot over mashed potatoes or your preferred side dishes.
Notes
- If fresh herbs are not available, substitute with 2 teaspoons Italian seasoning and ½ teaspoon dried rosemary for similar aromatic flavor.
- Let the roast sear undisturbed to achieve a good crust which locks in moisture and flavor.
- The braising liquid should be hot but not boiling to effectively melt the honey while preserving flavors.
- Use a heavy, tightly covered baking dish or seal well with foil to retain moisture during braising.
- Nutrition values provided are approximate and can vary based on ingredient brands and portion sizes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg
