Honey Balsamic Chuck Roast (Gluten Free / Dairy Free)
Honey Balsamic Chuck Roast (Gluten Free / Dairy Free)
Ingredients
For the Chuck Roast
- 3 pounds chuck roast, cut into 2 large pieces
- 1 tablespoon coarse salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, quartered
- 1 head garlic, top trimmed, cloves left whole
- 4 fresh thyme sprigs
For the Honey Balsamic Sauce
- 1/2 cup balsamic vinegar
- 2 cups beef bone broth
- 1/4 cup honey
For Serving
- 4 cups mashed potatoes, creamy, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon paprika, for garnish (optional)
Instructions
- 1
Preheat your oven to 325°F (160°C). Season the chuck roast pieces generously on all sides with coarse salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering, carefully add the seasoned chuck roast pieces to the pot.
⏱️ 2 min
- 3
Sear the chuck roast for 4-5 minutes per side, until a deep brown crust forms on all surfaces. Remove the seared chuck roast from the pot and set aside.
⏱️ 15 min
- 4
Add the quartered onion to the same pot, utilizing the residual fats and fond. Sauté the onions for 5-7 minutes, stirring occasionally, until they begin to soften and caramelize.
⏱️ 7 min
- 5
Pour the balsamic vinegar into the pot, scraping the bottom with a wooden spoon to deglaze and release any browned bits. Let it simmer for 1 minute.
⏱️ 2 min
- 6
Stir in the beef bone broth and honey. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 7
Return the seared chuck roast pieces to the pot. Add the trimmed head of garlic and fresh thyme sprigs. Ensure the liquid mostly covers the meat; if not, add a little more broth.
⏱️ 3 min
- 8
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the chuck roast is incredibly tender and easily falls apart with a fork.
⏱️ 150 min•🌡️ 325
- 9
Carefully remove the pot from the oven. Remove the thyme sprigs. Using tongs or a fork, gently mash the softened onions and garlic cloves into the rich sauce.
⏱️ 5 min
- 10
Using two forks or tongs, shred the chuck roast directly in the pot, allowing it to fully absorb the flavorful honey balsamic sauce. For a slightly crispy texture, you can return the shredded meat to the oven (uncovered) for an additional 10-15 minutes at 375°F (190°C), if desired.
⏱️ 10 min
- 11
Serve the Honey Balsamic Chuck Roast generously over creamy mashed potatoes. Garnish with fresh chopped parsley and a sprinkle of paprika, if using.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Balsamic Chuck Roast (Gluten Free / Dairy Free)
Ingredients
For the Chuck Roast
- 3 pounds chuck roast, cut into 2 large pieces
- 1 tablespoon coarse salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, quartered
- 1 head garlic, top trimmed, cloves left whole
- 4 fresh thyme sprigs
For the Honey Balsamic Sauce
- 1/2 cup balsamic vinegar
- 2 cups beef bone broth
- 1/4 cup honey
For Serving
- 4 cups mashed potatoes, creamy, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon paprika, for garnish (optional)
Instructions
- 1
Preheat your oven to 325°F (160°C). Season the chuck roast pieces generously on all sides with coarse salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering, carefully add the seasoned chuck roast pieces to the pot.
⏱️ 2 min - 3
Sear the chuck roast for 4-5 minutes per side, until a deep brown crust forms on all surfaces. Remove the seared chuck roast from the pot and set aside.
⏱️ 15 min - 4
Add the quartered onion to the same pot, utilizing the residual fats and fond. Sauté the onions for 5-7 minutes, stirring occasionally, until they begin to soften and caramelize.
⏱️ 7 min - 5
Pour the balsamic vinegar into the pot, scraping the bottom with a wooden spoon to deglaze and release any browned bits. Let it simmer for 1 minute.
⏱️ 2 min - 6
Stir in the beef bone broth and honey. Bring the mixture to a gentle simmer.
⏱️ 3 min - 7
Return the seared chuck roast pieces to the pot. Add the trimmed head of garlic and fresh thyme sprigs. Ensure the liquid mostly covers the meat; if not, add a little more broth.
⏱️ 3 min - 8
Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the chuck roast is incredibly tender and easily falls apart with a fork.
⏱️ 150 min•🌡️ 325 - 9
Carefully remove the pot from the oven. Remove the thyme sprigs. Using tongs or a fork, gently mash the softened onions and garlic cloves into the rich sauce.
⏱️ 5 min - 10
Using two forks or tongs, shred the chuck roast directly in the pot, allowing it to fully absorb the flavorful honey balsamic sauce. For a slightly crispy texture, you can return the shredded meat to the oven (uncovered) for an additional 10-15 minutes at 375°F (190°C), if desired.
⏱️ 10 min - 11
Serve the Honey Balsamic Chuck Roast generously over creamy mashed potatoes. Garnish with fresh chopped parsley and a sprinkle of paprika, if using.
⏱️ 3 min