Honey Balsamic Chuck Roast Recipe

Ingredients

Beef and Seasoning

• 3 pounds boneless chuck roast – excess fat trimmed
• Kosher salt – 2 teaspoons (1 teaspoon per side)
• Ground black pepper – 1 teaspoon (½ teaspoon per side)
• Vegetable or olive oil – a few drizzles for searing

Aromatics and Herbs

• 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
• Salt and pepper to taste (about ½ teaspoon salt)

Instructions

1. Preheat your oven to 325 degrees Fahrenheit to prepare for slow braising the chuck roast.
2. Generously season the chuck roast with kosher salt and ground black pepper on both sides, using about 1 teaspoon salt and ½ teaspoon black pepper per side.
3. Heat a few drizzles of vegetable or olive oil in a large skillet over medium-high heat. Sear the chuck roast on each side for about 5-6 minutes until a golden brown crust forms. Remove the roast and place it into a 4-quart baking casserole pan with a lid.
4. Arrange sliced onions, rosemary and thyme sprigs, and bay leaves around the seared chuck roast in the pan, distributing evenly to infuse flavor.
5. Warm the beef broth in a microwave-safe bowl until hot but not boiling, then whisk in balsamic vinegar, Worcestershire sauce, honey, dijon or honey mustard, minced garlic, and salt and pepper to taste (about ½ teaspoon salt). Stir well to combine all ingredients evenly.
6. Pour the prepared braising liquid over the beef and onions in the baking dish, ensuring the liquid covers the roast and sides.
7. Cover the casserole pan tightly with its lid or 4-5 layers of aluminum foil if no lid is available. Place it in the preheated oven and braise for 3 hours and 30 minutes until the meat is very tender and easily shredded.
8. Remove the roast from the oven. Using two forks, shred the meat and toss it with the braising juices. Serve warm over mashed potatoes or your favorite sides for a comforting meal.

Notes

• If fresh rosemary and thyme sprigs are unavailable, substitute with 2 teaspoons Italian seasoning and ½ teaspoon dried rosemary for similar flavor.
• Ensure the beef broth is hot but not boiling when mixing the braising liquid so the honey melts properly and blends well.
• Let the roast sear undisturbed to develop a rich crust which enhances flavor and texture.
• Use a heavy, tightly covered baking dish to keep moisture in and braise the roast evenly.
• Leftover shredded beef can be refrigerated for up to 3 days and reheated gently in its juices to keep it moist.
• Nutritional values are approximate and may vary depending on exact ingredients used.