Description
A delicious and tender pot roast cooked with honey and balsamic vinegar, served with baby potatoes.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 1 cup beef broth
- 1 lb baby potatoes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (163°C).
- In a large skillet, heat olive oil over medium-high heat and sear the beef roast on all sides until browned.
- In a bowl, mix honey, balsamic vinegar, beef broth, garlic, thyme, salt, and pepper.
- Place the seared roast in a roasting pan and pour the honey balsamic mixture over it.
- Add baby potatoes around the roast in the pan.
- 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 minutes before slicing.
Notes
- For extra flavor, marinate the roast overnight in the honey balsamic mixture.
- Feel free to add other vegetables like carrots or onions for more variety.
- Leftovers can be stored in the refrigerator for up to 3 days.
- 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: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg