Description
A comforting slow cooker dish with rich, tender beef and hearty vegetables in a sweet-tangy honey balsamic sauce.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast (well-marbled for best tenderness)
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 2 tablespoons olive oil (for searing)
- 1 large yellow onion, thickly sliced
- 4 cloves garlic, minced
- 4 large carrots, cut into 2-inch pieces
- 1.5 pounds baby gold or red potatoes, halved if large
- 1 cup beef broth (low sodium preferred)
- 1/3 cup balsamic vinegar
- 1/4 cup honey
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 1 bay leaf
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for slurry)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Season the roast: Pat the chuck roast dry. Mix salt, pepper, and garlic powder, then rub it all over the beef.
- Sear for flavor: Heat olive oil in a large skillet over medium-high heat. Sear the roast 3–4 minutes per side until deeply browned.
- Layer the slow cooker: Place onion slices, carrots, and potatoes in the bottom of the slow cooker.
- Make the sauce: In a bowl, whisk beef broth, balsamic vinegar, honey, tomato paste, Dijon, thyme, and rosemary. Pour half over the veggies.
- Add the beef: Set the seared roast on top of the vegetables. Tuck in the bay leaf. Pour the remaining sauce over the top.
- Cook low and slow: Cover and cook on Low for 8–10 hours or on High for 4–5 hours.
- Check doneness: The roast is ready when it shreds easily with a fork and the vegetables are tender.
- Thicken (optional): Transfer cooking juices to a saucepan. Stir cornstarch and cold water into a slurry, then whisk into the juices over medium heat until thick and glossy, 2–3 minutes.
- Serve: Shred or slice the roast. Spoon the honey balsamic gravy over the beef and vegetables. Garnish with chopped parsley.
Notes
For best results, sear the roast before adding it to the slow cooker. You can store leftovers in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg