Slow-Braised Honey Balsamic Chuck Roast
There’s a special kind of magic that happens when you take a simple cut of beef, infuse it with aromatic herbs, and let it slow-cook in a rich, sweet-and-savory sauce. Imagine the scent of onions, garlic, rosemary, and thyme mingling with balsamic vinegar and honey as it fills your kitchen—a fragrance that instantly feels like home. That’s the experience you get with Slow-Braised Honey Balsamic Chuck Roast, a dish designed to melt in your mouth, impress your family, and elevate any weeknight dinner into a memorable feast.
Equipment
- Lodge Oval Brasier/Casserole optional
Ingredients
Aromatics:
- 2 medium yellow onions sliced
- 6 cloves garlic minced
- 6 sprigs fresh rosemary and thyme
- 3 bay leaves
Sauce & Liquid:
- 2 cups beef broth
- ⅓ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon or honey mustard
- 1 tablespoon Worcestershire sauce
Main:
- 3 pounds boneless chuck roast trimmed of excess fat
- Kosher salt and freshly ground black pepper to taste
- 1 –2 tablespoons vegetable or olive oil for searing
Instructions
Preheat the Oven:
- Set your oven to 325°F (165°C). Prepare a covered casserole dish or Dutch oven.
Prepare the Meat:
- Pat the chuck roast dry and season generously on all sides with salt and black pepper.
- Heat oil in a large skillet over medium-high heat. Once hot, add the beef and sear for 5–6 minutes per side, without moving it, until the surface is deep golden brown.
- Transfer the browned roast to your baking dish or Dutch oven.
Layer the Aromatics:
- Scatter the sliced onions, minced garlic, rosemary, thyme, and bay leaves around and over the beef.
- These will infuse the meat with rich, savory flavor as it braises.
Mix the Braising Sauce:
- In a medium bowl, whisk together the warm beef broth, balsamic vinegar, honey, mustard, and Worcestershire sauce.
- Stir until the honey is dissolved and the mixture is smooth. Taste and adjust seasoning with salt or pepper if needed.
Add to the Dish:
- Pour the balsamic mixture evenly over the roast and onions, ensuring the meat is partially submerged in the liquid.
- Cover tightly with a lid (or seal with several layers of foil if needed).
Braise Low and Slow:
- Place the covered dish in the preheated oven and cook for 3½ hours, or until the meat is tender enough to pull apart easily with a fork.
- For even softer texture, cook an additional 20–30 minutes.
Shred and Finish:
- Remove the roast from the oven and discard the bay leaves and herb stems.
- Use two forks to shred the beef directly in the sauce. Stir gently to coat all the meat with the rich, tangy juices.
Serve and Enjoy:
- Serve the balsamic beef warm over mashed potatoes, polenta, or roasted vegetables.
- Spoon plenty of the braising liquid on top for a glossy, flavorful finish.
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