Description
A delicious and tender pot roast cooked with honey and balsamic vinegar, served with baby potatoes for a comforting meal.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 cup honey
- 1 cup balsamic vinegar
- 2 lbs baby potatoes
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (rosemary or thyme) for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- Season the beef chuck roast with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned.
- In a large roasting pan, combine honey, balsamic vinegar, beef broth, chopped onion, and minced garlic.
- Add the seared roast to the pan and surround it with baby potatoes.
- Cover the pan with foil and bake for 3-4 hours, or until the meat is tender and falls apart easily.
- Remove from the oven and let it rest for 10-15 minutes before slicing.
- Serve with the potatoes and drizzled with the cooking juices.
Notes
- For extra flavor, marinate the roast in the honey and balsamic mixture overnight.
- Feel free to add other vegetables like carrots or celery for more variety.
- This dish pairs well with a side of crusty bread.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Honey Balsamic Pot Roast, Fall-Apart Pot Roast, Baby Potatoes, Comfort Food