Balsamic Pot Roast with Honey Sauce
Chuck roast rubbed with garlic and onion and cooked in a balsamic honey sauce until it shreds. About 306 calories and 25.9 g protein per serving.
Balsamic Pot Roast with Honey Sauce
Course: Main CourseDifficulty: Easy8
servings15
minutes8
hoursChuck roast rubbed with garlic and onion and cooked in a balsamic honey sauce until it shreds. About 306 calories and 25.9 g protein per serving.
Ingredients
3 lb boneless chuck roast
1/3 cup balsamic vinegar
1/4 cup honey
1 cup beef broth
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, smashed
1 yellow onion, sliced
2 tablespoons cornstarch
3 cups roasted winter vegetables, for serving
Directions
- Mix the garlic powder, onion powder, salt and pepper into a rub.
- Pat the roast dry and press the rub all over it.
- Put the sliced onion and smashed garlic in the slow cooker.
- Place the roast on top of the onions.
- Whisk the balsamic, honey and beef broth together and pour it around the meat.
- Cover and cook on LOW for 8 hours or on HIGH for 5 hours, until the roast shreds with a fork.
- Move the roast to a board and shred it.
- Pour the cooking liquid into a saucepan and whisk in the cornstarch mixed with 2 tablespoons water.
- Simmer until the gravy thickens, then pour it over the beef and serve with roasted vegetables.
Notes
- Searing the roast first adds depth but is not required. Cut the roast into chunks for a shorter cook. Leftovers keep 4 days and freeze for 3 months in their gravy. Use them for sandwiches or over mashed potatoes.
Balsamic Pot Roast with honey
Balsamic and honey make a sweet and tangy sauce that reduces into a glaze. The dry rub seasons the roast, and onions give the sauce body. Thickening the liquid on the stove makes a gravy.
Searing adds depth, but you can skip it.
Swaps
Maple syrup replaces honey. Brisket works. Cut the roast in chunks for a shorter cook.
Do not use a very cheap balsamic. It tastes harsh.
Serve and freeze
Serve over mashed potatoes or with roasted vegetables. Freeze in the gravy for three months. Great for sandwiches.
Chuck with a bit of fat shreds best. Trim only the thick pieces, and leave the thin fat on, since it melts into the sauce.
Make the gravy
Pour the liquid into a saucepan, whisk in the cornstarch mixed with cold water, and simmer until it coats a spoon. Taste for salt and for tang, and add a splash of balsamic if it needs more. Spoon it over the shredded beef, and serve the roast with roasted winter vegetables on the side.
Balsamic Pot Roast with Honey Sauce at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 12, led by boneless chuck roast, balsamic vinegar, honey, beef broth
Tips for Balsamic Pot Roast with Honey Sauce
Searing the roast first adds depth but is not required. Cut the roast into chunks for a shorter cook. Leftovers keep 4 days and freeze for 3 months in their gravy. Use them for sandwiches or over mashed potatoes.
Balsamic Pot Roast with Honey Sauce FAQ
How long does Balsamic Pot Roast with Honey Sauce take?
Balsamic Pot Roast with Honey Sauce takes 8 hours of cooking after 15 minutes of prep.
How many people does Balsamic Pot Roast with Honey Sauce serve?
This recipe makes 8 servings.
What do I need to make Balsamic Pot Roast with Honey Sauce?
12 ingredients, led by boneless chuck roast, balsamic vinegar, honey, beef broth. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
