Honey Balsamic Pot Roast

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Worcestershire Sauce → 

Raw Honey → 

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Honey Balsamic Pot Roast

Fall-apart tender chuck roast slow-cooked in a sweet-tangy balsamic sauce with carrots and baby potatoes.

Prep time: 15 minutes

Cook time: 8 hours

Servings: 6

Ingredients

For the Pot Roast

• 2 lb chuck roast

• 1 yellow onion, sliced

• 4 carrots, cut into chunks

• 1 lb baby potatoes, halved

• 4 garlic cloves, minced

• 1 cup beef broth

For the Honey Balsamic Sauce

• ⅓ cup balsamic vinegar

• ¼ cup honey

• 2 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1 tsp Italian seasoning

Seasoning

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp garlic powder

Instructions

Season the Roast

Pat the chuck roast dry, then rub it all over with the kosher salt, black pepper, and garlic powder.

Sear for Flavor

Heat a large skillet over medium-high heat and sear the roast 2-3 minutes per side until deeply browned. Transfer to the slow cooker.

Add the Vegetables

Scatter the onion, carrots, baby potatoes, and garlic around the roast in the slow cooker.

Whisk the Sauce

In a bowl, whisk together the balsamic vinegar, honey, Worcestershire sauce, Dijon mustard, Italian seasoning, and beef broth.

Pour and Cook

Pour the sauce over the roast and vegetables. Cover and cook on low for 8 hours (or high for 4-5 hours), until the meat is fork-tender.

Rest and Shred

Transfer the roast to a cutting board, rest for 10 minutes, then shred or slice it against the grain.

Serve

Return the meat to the slow cooker to soak up the juices, then serve warm with the vegetables and a spoonful of the pan sauce.

Notes

For a thicker gravy, simmer the leftover cooking liquid in a saucepan with 1 tablespoon cornstarch whisked into cold water until it coats the back of a spoon.

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