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
