Name: Slow-Braised Honey Balsamic Chuck Roast
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 3–4 lb beef chuck roast; Salt and black pepper, to taste; 2 tbsp olive oil; 1 large onion, sliced; 4 cloves garlic, minced; 1/3 cup balsamic vinegar; 1/4 cup honey; 2 cups beef broth; 2–3 sprigs fresh thyme or rosemary (optional); 2–3 carrots or other root vegetables, chopped (optional)

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This Slow-Braised Honey Balsamic Chuck Roast is a melt-in-your-mouth, deeply flavorful dish that turns a humble cut of beef into something extraordinary. The sweet and tangy glaze made from honey and balsamic vinegar infuses the meat as it slowly cooks, creating a rich, caramelized finish. I love serving this comforting roast with mashed potatoes, roasted vegetables, or over creamy polenta.

Why You’ll Love This Recipe

I love how this recipe takes simple ingredients and transforms them into a showstopping meal with minimal effort. The slow braising makes the beef incredibly tender, while the honey balsamic sauce adds a perfect balance of savory, sweet, and tangy notes. It’s ideal for Sunday dinners, holidays, or whenever I want a hearty, soul-warming dish that fills the kitchen with amazing aromas. Slow-Braised Honey Balsamic Chuck Roast

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck roast
Salt and black pepper
Olive oil
Onion (sliced)
Garlic (minced)
Balsamic vinegar
Honey
Beef broth
Fresh thyme or rosemary (optional)
Carrots or other root vegetables (optional, for braising)

Directions

I start by seasoning the chuck roast generously with salt and pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, I heat olive oil over medium-high heat and sear the roast until it’s browned on all sides—about 4–5 minutes per side.
I remove the roast and set it aside, then sauté the onions and garlic in the same pot until fragrant and soft.
I pour in the balsamic vinegar and honey, stirring to deglaze the pot and loosen up the browned bits.
I add the beef broth and herbs, then return the roast to the pot along with any juices.
I cover the pot with a lid and braise it in a 325°F (160°C) oven for about 3 to 3.5 hours, until the meat is fork-tender.
During the last hour, I sometimes add carrots or root vegetables to cook in the flavorful sauce.
When it’s done, I shred the meat slightly and spoon the thickened sauce over the top before serving.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 3–3.5 hours
Total time: about 3 hours and 45 minutes

Variations

Sometimes I swap the chuck roast with brisket or short ribs depending on what I have. For a deeper flavor, I add a splash of red wine with the broth. I’ve also tried adding a tablespoon of Dijon mustard for a tangy twist, or tossing in pearl onions and mushrooms for an earthier vibe.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the meat gently in a saucepan with a bit of extra broth or water to keep it juicy. This dish also freezes beautifully—just cool it completely before transferring to a freezer-safe container. It keeps for up to 3 months. Slow-Braised Honey Balsamic Chuck Roast

FAQs

Can I make this in a slow cooker?

Yes, I often sear the meat first, then transfer everything to the slow cooker. I cook it on low for 8 hours or high for 4–5 hours until the meat is fall-apart tender.

What cut of beef works best for this?

Chuck roast is my favorite because it has the right amount of fat and connective tissue, which breaks down beautifully during braising.

Do I need to thicken the sauce?

Usually the sauce reduces enough on its own, but if I want it thicker, I simmer it uncovered on the stovetop after removing the meat, or add a cornstarch slurry.

Can I make this ahead of time?

Yes, I often make it the day before—braised dishes taste even better the next day as the flavors deepen. I just reheat it slowly and serve with fresh sides.

What sides go well with this dish?

I love serving it with mashed potatoes, roasted root veggies, polenta, or even buttered egg noodles. Anything that can soak up the sauce works beautifully.

Conclusion

This Slow-Braised Honey Balsamic Chuck Roast is one of those comforting, crowd-pleasing dishes I keep in my rotation. It’s rich, flavorful, and falls apart with a fork, all thanks to the magic of slow cooking and a simple, flavorful glaze. Whether I’m feeding family or hosting guests, this roast always gets rave reviews.