Fall-apart tender beef slow-cooked in a sweet, tangy honey balsamic glaze—comfort food that melts in your mouth 😍
Prep time: 10 minutes
Cook time: 8 hours
Total time: 8 hours 10 minutes
Yield: 4–6 servings
Ingredients:
* 3–4 lb beef chuck roast
* Salt to taste
* Black pepper to taste
* 1 tablespoon olive oil
* 1 cup beef broth
* 1/2 cup balsamic vinegar
* 1/3 cup honey
* 3 cloves garlic, minced
* 1 tablespoon Worcestershire sauce
* 1 teaspoon dried thyme or rosemary
* 1 lb baby potatoes (optional)
* 1 small onion, sliced (optional)
Instructions:
1. Season chuck roast generously with salt and black pepper.
2. Heat olive oil in a skillet over medium-high heat and sear roast on all sides until browned.
3. Place roast in the crockpot. Add potatoes and onions around it if using.
4. In a bowl, whisk beef broth, balsamic vinegar, honey, garlic, Worcestershire sauce, and herbs.
5. Pour sauce over the roast.
6. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
7. Spoon sauce over the roast before serving, or shred beef into the juices for extra flavor.
Pro Tip:
For a thicker, glossy gravy, transfer the sauce to a saucepan after cooking and simmer for 5–10 minutes before serving