Loading...

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.

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.

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.

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.

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.

Stir in the beef bone broth and honey. Bring the mixture to a gentle simmer.

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.

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.

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.

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.

Serve the Honey Balsamic Chuck Roast generously over creamy mashed potatoes. Garnish with fresh chopped parsley and a sprinkle of paprika, if using.


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.

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.

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.

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.

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.

Stir in the beef bone broth and honey. Bring the mixture to a gentle simmer.

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.

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.

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.

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.

Serve the Honey Balsamic Chuck Roast generously over creamy mashed potatoes. Garnish with fresh chopped parsley and a sprinkle of paprika, if using.
