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 cup honey
- 1 cup balsamic vinegar
- 2 lbs baby potatoes
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- Salt and pepper to taste
- Fresh rosemary for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- Season the beef chuck roast with salt and pepper.
- In a large skillet, sear the roast on all sides until browned.
- In a slow cooker, combine honey, balsamic vinegar, beef broth, onion, and garlic.
- Add the seared roast to the slow cooker and top with baby potatoes.
- Cover and cook on low for 6-8 hours or until the meat is tender.
- Once cooked, shred the meat and serve with potatoes, drizzled with the sauce.
- Garnish with fresh rosemary before serving.
Notes
- For extra flavor, marinate the roast overnight in the honey-balsamic mixture.
- Adjust the sweetness by adding more or less honey according to your taste.
- Serve with crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg