I’m sharing a luscious, fall‑apart tender chuck roast that’s slow‑cooked in a savory‑sweet marinade of honey, balsamic vinegar, garlic, and herbs—perfectly comforting, impressively flavorful, and easy to serve to a crowd of 8–10.
Why You’ll Love This Recipe
I love how the sweet honey and tangy balsamic meld into a rich sauce that seeps into every bite of the chuck roast. The roast becomes meltingly tender, the vegetables soak up oodles of flavor, and the aroma fills my kitchen with pure comfort. It’s a one‑pot meal that feels both cozy and indulgent.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Meat and Marinade
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Beef chuck roast (3–4 lb)
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Balsamic vinegar
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Honey
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Dijon mustard
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Garlic, minced
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Kosher salt
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Black pepper
Vegetables
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Carrots, peeled & sliced
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Potatoes, diced
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Onion, quartered
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Baby bella mushrooms, halved
Herbs and Seasonings
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Fresh rosemary or dried rosemary
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Fresh thyme or dried thyme
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Bay leaf
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Olive oil (for searing)
directions
I begin by patting the chuck roast dry and seasoning it with salt and pepper. I heat olive oil in a skillet and sear the roast on all sides for a golden crust. In a bowl, I whisk together balsamic vinegar, honey, and garlic to create the luscious marinade. Then, I layer onions and carrots in my slow cooker, place the seared roast on top, and pour the marinade over it. I add beef broth around the roast—not over it—to keep things moist and flowing, then top with rosemary sprigs and a bay leaf. I set everything to cook on low for 8–10 hours until the meat falls apart. The result is rich, tender, and full of flavor.
Servings and timing
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Servings: 8–10 people
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Prep time: ~10 minutes
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Cook time: 8–10 hours on low (slow cooker)
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Total time: About 8–10 hours (hands‑off slow cooker method)
Storage/reheating
I let the roast cool slightly, then refrigerate leftovers in an airtight container for up to 4 days, where the meat stays juicy and flavorful. To keep the texture and moisture intact, I always reheat it gently—either covered in the oven at 325 °F or on the stovetop with a splash of broth or sauce to revive that silky richness.
For longer storage, this roast freezes beautifully. Once cooled, I portion it (with its juices) into freezer‑safe bags or containers. It maintains excellent quality for up to 3 months in the freezer. When I’m ready to eat, I thaw it overnight in the fridge and reheat gently in the oven, again adding a dash of broth or balsamic vinegar to loosen the sauce and revive the flavors.
FAQs
1. Can I substitute maple syrup for honey?
Yes—I’ve swapped in maple syrup for a slightly different, rich sweetness that pairs wonderfully here.
2. Can I cook this in the oven or Instant Pot instead of a slow cooker?
Absolutely. After searing, I can transfer it to a Dutch oven and bake at 275 °F for about 4 hours until fork‑tender, or adapt it to an Instant Pot using high pressure for about an hour.
3. Can I add extra veggies like onions or potatoes?
Yes—I love layering carrots, potatoes, onions, and mushrooms under the roast so they absorb the savory-sweet juices as it cooks.
4. What if I don’t have fresh herbs?
No problem—dried rosemary and thyme work well too; just use about one‑third the amount of fresh.
5. Can I double the recipe for more servings?
Sure! Just make sure your slow cooker or Dutch oven is large enough. Cooking time won’t change much, but the roast may finish a little faster if packed tightly.
6. How can I reheat leftovers without drying out the meat?
I reheat slowly—either covered in the oven at 325 °F or simmered gently on the stovetop with some of the original sauce or a splash of broth to keep it moist.
7. Is it safe to freeze and reheat more than once?
It’s best to freeze once and reheat once for quality and safety. Multiple freeze-thaw cycles can dry out the meat and degrade texture.
8. Can I serve this over mashed potatoes or rice?
Definitely—they’re excellent choices! The rich sauce over mashed potatoes or creamy polenta is especially comforting.
9. Is this recipe gluten-free?
Yes—the core ingredients are naturally gluten-free; I just make sure to use gluten-free beef broth and mustard if needed.
10. How can I tell if the roast stored in the fridge has gone bad?
If the meat develops an off smell, slimy texture, or dull color, it’s best to discard it immediately.
Conclusion
I can’t get over how effortless and satisfying this Honey Balsamic Chuck Roast is—a richly flavored, tender roast that’s hands-off yet feels gourmet. It’s versatile, freezer‑friendly, and makes dinner (or leftovers) feel special every time. I hope you enjoy cooking it just as much as I do.
Print
Honey Balsamic Chuck Roast
- Total Time: 8 hours 10 minutes
- Yield: 8–10 servings
- Diet: Gluten Free
Description
This Honey Balsamic Chuck Roast is the perfect slow-cooked comfort dish. Juicy, fall-apart tender beef infused with sweet and tangy balsamic glaze, garlic, and fresh herbs, served alongside hearty vegetables. A flavorful, fuss-free meal for family dinners or special occasions.
Ingredients
Meat and Marinade:
3 to 4 pounds beef chuck roast
1 cup balsamic vinegar
1/2 cup honey
1 tablespoon Dijon mustard
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
Vegetables:
4 medium carrots, peeled and chopped
3 medium potatoes, diced
1 large onion, quartered
2 cups baby bella mushrooms, halved
Herbs and Seasonings:
2 sprigs fresh rosemary (or 1 tsp dried)
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
1 tablespoon olive oil (for searing)
1 cup beef broth
Instructions
Pat chuck roast dry with paper towels and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear roast on all sides until browned (3–4 min per side). Set aside.
In a bowl, whisk balsamic vinegar, honey, Dijon, and garlic until combined.
In the slow cooker, layer onion, carrots, potatoes, and mushrooms. Place roast on top.
Pour the balsamic mixture over the roast. Add beef broth around (not over) the meat.
Add rosemary, thyme, and bay leaf on top.
Cover and cook on low for 8–10 hours, or until the roast is fork-tender.
Discard herb stems and bay leaf. Shred the roast and stir gently into the vegetables and sauce before serving.
Notes
Substitute maple syrup for honey or add red pepper flakes for heat.
For a richer flavor, include 1 cup of red wine in the marinade.
Use gluten-free balsamic for dietary needs.
Leftovers store well in the fridge for 3–4 days or can be frozen for up to 6 months.
Thaw in the fridge and reheat gently with broth in the oven or stovetop.
- Prep Time: 10 minutes
- Cook Time: 8 hours (slow cooker)
- Category: Main course
- Cuisine: American
