Description
This Honey Balsamic Chuck Roast is a tender, flavorful slow-roasted beef dish enhanced with a sweet and tangy marinade of balsamic vinegar and honey. Marinated and seared to lock in juices, then slow-cooked with aromatic vegetables, this recipe promises a melt-in-your-mouth experience perfect for a comforting family meal.
Ingredients
Scale
Meat and Marinade
- 3-4 pounds chuck roast
- 1 cup balsamic vinegar
- ½ cup honey
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 carrots, chopped
- 4 potatoes, diced (optional)
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together balsamic vinegar, honey, minced garlic, soy sauce, dried rosemary, salt, and black pepper until fully blended to create a flavorful marinade.
- Marinate the Chuck Roast: Place the 3-4 pound chuck roast into a resealable plastic bag or shallow dish. Pour the marinade over the roast, ensuring it is evenly coated. Seal or cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor penetration.
- Preheat the Oven: Set your oven to preheat at 325°F (163°C) to prepare for slow roasting the beef.
- Sear the Roast: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the roast from the marinade, reserving the marinade for later. Sear the roast on all sides for about 3-4 minutes each side until a rich brown crust forms. This locks in flavor and moisture.
- Sauté the Vegetables: In the same skillet, add sliced onions, chopped carrots, and diced potatoes if using. Sauté for approximately 5 minutes until the vegetables start to soften and absorb some flavor.
- Combine and Roast: Transfer the sautéed vegetables into a roasting pan and place the seared chuck roast on top. Pour the reserved marinade evenly over the roast and vegetables to infuse flavor throughout the cooking process.
- Slow Roast: Cover the roasting pan with aluminum foil or a lid to retain moisture. Place in the preheated oven and cook for 3-4 hours until the roast is tender and easily pulls apart with a fork. For best results, baste the roast with cooking juices every hour to keep it moist and flavorful.
- Rest the Meat: Once cooked, remove the roast from the oven and let it rest uncovered for about 15 minutes. This allows the juices to redistribute, ensuring a juicy and tender final dish.
- Serve and Garnish: Slice the roast against the grain, arrange with the cooked vegetables on a serving platter, and garnish with fresh parsley if desired for a vibrant finish.
Notes
- Marinating the roast overnight enhances the depth of flavor but at least 1 hour is necessary.
- Potatoes are optional; you can omit or substitute with other root vegetables like parsnips or sweet potatoes.
- Searing the meat before roasting is essential for a rich, savory crust and better flavor.
- Covering the roast while cooking prevents the meat from drying out and helps it become tender.
- Allowing the meat to rest after cooking is important to preserve juiciness when slicing.
