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Tender honey balsamic chuck roast braised with onions and fresh herbs in a baking dish.

Honey Balsamic Chuck Roast

5 from 1 vote
This tender Honey Balsamic Chuck Roast is slow-braised in a rich mixture of beef broth, balsamic vinegar, honey, Dijon mustard, garlic, and fresh herbs. The result is a deeply flavorful, melt-in-your-mouth roast perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds boneless chuck roast excess fat trimmed
  • Kosher salt and ground black pepper
  • Vegetable or olive oil
  • 2 medium yellow onions sliced
  • 6 fresh sprigs rosemary and thyme
  • 3 bay leaves
  • 2 cups beef broth
  • ⅓ cup balsamic vinegar use good quality
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon Dijon or honey mustard
  • 6 cloves garlic minced

Method
 

  1. Preheat oven to 325 degrees F.
  2. Season chuck roast generously with Kosher salt (1 teaspoon per side) and ground black pepper (½ teaspoon per side).
  3. In a large skillet, heat a few drizzles of oil over medium-high heat. Sear the seasoned chuck roast on both sides until a golden brown crust forms, about 5–6 minutes per side. Remove and transfer into a large 4-quart baking casserole pan with a lid.
  4. Tip: Let it sear undisturbed to get a good crust.
  5. Arrange the sliced onions and fresh sprigs of rosemary and thyme and bay leaves around the chuck roast. Set aside.
  6. Prep the braising liquid: In a microwave safe bowl, warm up the beef broth (it needs to be hot to melt the honey, but not boiling). To it, add the balsamic vinegar, Worcestershire sauce, honey, mustard, and minced garlic. Season with salt and pepper to taste (about ½ teaspoon salt). Stir to combine evenly.
  7. Add the braising liquid on top of the beef and around the sides.
  8. Cover tightly with the lid (or use about 4–5 layers of aluminum foil if your pan doesn’t have a lid). Braise in the oven for 3.5 hours until very tender.
  9. Remove from the oven and shred with a fork, tossing to combine with the juices.
  10. Serve over mashed potatoes or your favorite sides. Enjoy!

Notes

• Don’t skip searing the beef. It will help lock in flavor and juices so it stays moist.
• Equipment: Use a 4-quart baking casserole with a lid. Cast iron may retain too much heat and cause the honey to burn.
• If your casserole pan doesn’t have a lid, cover tightly with about 4 layers of foil for proper heat retention.
• Braising time: At least 3.5 hours for tender beef, but if you want it more tender, add an extra 20 minutes.
• Make ahead: Let the roast cool down and refrigerate overnight, covered. Reheat in the oven at 350F or microwave until warmed through.