Honey Balsamic Chuck Roast

Honey Balsamic Chuck Roast is slow braised until fall-apart tender in a rich sauce made with balsamic vinegar, honey, garlic, and beef broth. Every bite is coated in a rich honey balsamic gravy that’s perfect served over mashed potatoes, buttered noodles, or crusty bread.

• Fall-apart tender every time. Slow braising transforms an affordable chuck roast into juicy, fork-tender shredded beef.
• Rich homemade gravy. The cooking liquid thickens into a flavorful gravy you’ll want to spoon over everything on your plate.
• Simple pantry ingredients. Honey, balsamic vinegar, Worcestershire sauce, soy sauce, garlic, and beef stock create incredible depth of flavor.
• Perfect for entertaining. Most of the cooking happens in the oven, making it an easy meal for holidays, Sunday dinners, or guests.
• Excellent leftovers. The flavors become even richer overnight, making this roast just as delicious the next day.
• One Dutch oven meal. Everything cooks in a single pot for easy cleanup and maximum flavor.

One of my favorite things about this Honey Balsamic Chuck Roast is that it relies on simple pantry staples to create incredible flavor. As the roast slowly braises, the sauce becomes rich, savory, and just slightly sweet before transforming into a homemade gravy that’s perfect for spooning over every bite.

• Boneless chuck roast or round roast – A well-marbled chuck roast becomes incredibly tender during the long cooking time. Round roast is a leaner option that also works well.
• Olive oil – Used to sear the roast and develop a rich, flavorful crust before braising.
• Kosher salt – Enhances the natural flavor of the beef while seasoning the entire dish.
• Ground black pepper – Adds subtle warmth and balances the richness of the roast.
• Korean chili paste (gochujang) – Brings a mild heat and savory umami flavor without making the roast spicy.
• Beef stock – The base of the braising liquid that keeps the roast moist while building a rich gravy.
• Balsamic vinegar – Adds richness and a slightly tangy flavor that mellows beautifully as it cooks.
• Worcestershire sauce – Adds another layer of savory depth to the braising liquid.
• Soy sauce or coconut aminos – Boosts the umami flavor and balances the sweetness of the honey.
• Honey – Softens the acidity of the balsamic vinegar and gives the sauce its signature flavor.
• Garlic – Adds aromatic flavor that becomes mellow and rich during the long braise.
• Yellow onion – Slowly cooks down into the sauce, adding natural sweetness and depth.
• Cornstarch and water – Whisked together into a slurry to thicken the cooking liquid into a smooth, flavorful gravy.

Need to make a few swaps? Here are some easy substitutions that still produce a delicious roast.

• Round roast can be substituted for chuck roast if you prefer a leaner cut of beef.
• Coconut aminos are a great substitute for soy sauce.
• Low-sodium beef broth works well if you’re watching your sodium intake.
• Maple syrup can be used in place of honey for a slightly different flavor.
• Gluten-free Worcestershire sauce and tamari can be used to make this recipe gluten friendly.

• Preheat your oven to 325°F.
• Heat the olive oil in a large Dutch oven over medium-high heat. While the oil heats, season both sides of the roast with the kosher salt and black pepper.
• Carefully place the roast into the hot Dutch oven and sear for 4 to 5 minutes per side until a deep golden-brown crust forms. Transfer the roast to a plate and set it aside.
• Reduce the heat to low. Add the diced onion and minced garlic to the Dutch oven and cook for about 2 minutes, stirring occasionally until fragrant.
• Pour in the soy sauce, Worcestershire sauce, beef stock, balsamic vinegar, honey, and Korean chili paste. Stir well, scraping up any browned bits from the bottom of the pot to incorporate all of that flavor into the sauce.
• Return the roast to the Dutch oven, nestling it into the braising liquid.
• Cover with the lid and transfer the Dutch oven to the preheated oven. Cook for 4 to 6 hours, or until the beef is fork tender and easily shreds.
• Carefully transfer the cooked roast to a cutting board or large platter. Using two forks, shred the beef into bite-sized pieces. Set aside while you finish the gravy.
• Place the Dutch oven with the remaining cooking liquid over medium heat.
• In a small bowl, whisk together the cornstarch and water until smooth. Slowly stir the slurry into the simmering liquid, whisking constantly until the gravy thickens.
• Return the shredded beef to the Dutch oven and gently toss it with the gravy until evenly coated.
• Serve warm over mashed potatoes, buttered egg noodles, rice, or alongside your favorite vegetables. Garnish with fresh parsley if desired.

• Sear the roast well before braising. A deep brown crust adds incredible flavor to the finished gravy.
• Cook until the roast easily pulls apart with a fork. If it still feels firm, continue cooking for another 30 to 60 minutes.
• Whisk the cornstarch slurry until completely smooth before adding it to the hot liquid to prevent lumps.
• Let the roast rest for about 10 minutes before shredding to help keep the meat juicy.
• Spoon plenty of the honey balsamic gravy over the shredded beef before serving for the best flavor.

This Honey Balsamic Chuck Roast pairs well with just about any comforting side dish. The rich gravy is too good to leave behind, so choose something that can soak up every last spoonful.

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed white or brown rice
• Creamy polenta
•  Orange Miso Glazed Carrots
• Green bean casserole
• Roasted Brussels sprouts
• Homemade dinner rolls
• Crusty sourdough bread

• Allow the roast to cool completely before storing.
• Refrigerate leftovers in an airtight container with the gravy for up to 4 days. The flavors continue to develop overnight, making leftovers even more delicious.
• To freeze, place the shredded beef and gravy in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• For the best results, warm the beef gently on the stovetop over medium-low heat or microwave in 30-second intervals, stirring occasionally until heated through. If the gravy has thickened too much, stir in a splash of beef stock while reheating.

Slow braising allows the chuck roast to become incredibly tender while the honey, balsamic vinegar, garlic, and beef stock reduce into a rich, flavorful gravy. It’s an easy Dutch oven dinner that’s perfect for Sunday suppers, holidays, or meal prep throughout the week.