Description

This Tender Braised Pot Roast with Honey-Glazed Baby Potatoes and Carrots is a comforting, flavorful dish with melt-in-your-mouth roast, glazed vegetables, and a rich, savory broth, perfect for any hearty dinner.

Ingredients

3–4 lb chuck roast

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

2 cups beef broth

1 cup red wine (or additional broth)

2 tbsp tomato paste

1 tbsp Worcestershire sauce

2 tsp dried thyme

1 tsp dried rosemary

2 bay leaves

Salt and pepper to taste

1 lb baby potatoes, halved

1 lb baby carrots

2 tbsp unsalted butter

1 tbsp honey

1 tbsp balsamic vinegar

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

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Instructions

Pat the chuck roast dry and season generously with salt and pepper on all sides.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the roast on all sides until browned.
Transfer the roast to a slow cooker. Add the chopped onion, minced garlic, beef broth, red wine (or additional broth), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
Cover and cook on low for 8 hours or on high for 4–5 hours, until the roast is fork-tender and easily shreds.
About 45 minutes before the roast is done, begin preparing the glazed vegetables. In a large pan, melt the butter over medium heat. Add the baby potatoes and carrots, cooking for 10 minutes while stirring occasionally.
Add the honey, balsamic vinegar, salt, and pepper to the pan. Cover and simmer for 20–25 minutes, stirring occasionally, until the vegetables are tender and nicely glazed.
Once the pot roast is ready, remove the bay leaves and slice or shred the meat.
Serve the roast with the glazed potatoes and carrots, spooning some of the slow-cooked broth over the top. Garnish with chopped parsley for a fresh finish.

Notes

Vegetarian Version: Swap out the beef roast for a hearty vegetable-based roast like seitan or tempeh, and use vegetable broth.
Different Veggies: Switch up the veggies with parsnips, turnips, or sweet potatoes for added flavor.
Spice It Up: Add crushed red pepper flakes or smoked paprika for an extra kick of flavor.
Instant Pot: For quicker cooking, use an Instant Pot on high pressure for 60 minutes and allow natural pressure release.
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating: Reheat in the microwave or on the stove. Add a little beef broth or water to keep the meat moist while reheating.

Prep Time: 20 minutes
Cook Time: 8 hours (slow cooker on low) or 4–5 hours (slow cooker on high)
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 470 kcal
Sugar: 11g
Sodium: 790mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 41g
Cholesterol: 115mg