Honey Balsamic Beef Roast Recipe Is Fall-Apart Tender & So Flavorful by Donna John

There's nothing like a beef roast cooking. The smell makes your stomach start growling way before it is time to ring the dinner bell. Most of the time I like to cook my roasts in a slow cooker. But after being absolutely obsessed with my succulent Italian pot roast recipe (stracotto), which I cooked in the oven, I decided to try the oven cooking method again. This slightly sweet, tangy, tender, juicy honey balsamic roast recipe did not disappoint!

The beef roast is quickly seared in a skillet (ovenproof if you have it for less pans to wash), surrounded by sliced onions and herbs, covered in a flavorful braising liquid and baked until fall-apart tender. Here is your shopping list for the beef recipe: a chuck roast, vegetable oil, an onion, fresh rosemary and/or thyme sprigs (I used both), bay leaves, beef broth, balsamic vinegar, Worcestershire sauce, honey, Dijon mustard and fresh garlic.

This tender pot roast, sweet and silky onions and flavorful gravy that developed form braising liquid and beef drippings is wonderful served over mashed potatoes. The high-protein beef would be equally delicious over rice or your favorite grains. This is one comfort food dinner recipe you need to try on your family. We're looking forward to the leftovers tonight.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 1/2 to 3 1/2 hours (ovens vary)
Total Time: 2 1/2 to 3 1/2 hours plus 10 minutes prep
Servings: 6

Ingredients

• 1 chuck roast (2 to 3 pounds)
• 2 tablespoons vegetable oil 
• 1 onion, sliced
• 2 sprigs fresh rosemary or thyme (or a combination)

Braising Liquid

• 2 bay leaves
• 14 ounces (1 can) beef broth (I used low-sodium beef broth)
• 1/3 cup balsamic vinegar 
• 1 tablespoon Worcestershire sauce (for a gluten-free dinner, use gluten-free Worcestershire sauce)
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 6 cloves garlic, minced or pressed

Here's how to make it:

1. Heat the oil in a large skillet or ovenproof casserole dish. (I used my round Le Creuset pan with a lid.) Season the roast liberally on both sides with salt and black pepper. Add the roast to the hot oil and sear until nicely browned on the bottom, about 4 minutes. Flip the roast over and sear on the other side, about 4 minutes more. Turn the heat off.
   
2. While the roast sears, put all the braising liquid ingredients into a saucepot. Heat through over low heat to melt the honey into the liquid. You do not need to bring it to a boil. Season with salt and black pepper, to taste. Turn the heat off. You could also put all the ingredients into a microwave-safe bowl and microwave until warm.
   
3. If you are using an ovenproof skillet or pan, add the sliced onions around the roast. Top with the rosemary and/or thyme sprigs. You could also transfer the roast to a baking dish if your pan is not ovenproof. A cast iron skillet would be a good choice for this recipe.
   
4. Pour the braising liquid over the roast. Cover the pan with the lid or seal tightly with aluminum foil.
   
5. Bake in a preheated 325-degree F oven for 2 1/2 to 3 1/2 hours, or until the roast is fork-tender. My roast was on the small side, so it was done at 2 1/2 hours.
   
6. If desired, cut the roast and stir into the juices. You could also shred it with two forks.
   
7. Serve the roast and onions over mashed potatoes, if desired. Store any leftovers in an airtight container in the fridge.
   

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