top of page

Braised Chuck Roast With Balsamic Glaze

Growing up in the Midwest, organic, grass fed beef was the only kind my family ate. Every year, we would raise calves from bottle-fed to adulthood before filling our freezer. Nothing like getting up at the crack of dawn to feed your calf before school! But it was worth it!

Then I moved to Florida. While grass fed beef is available here, you will pay a premium for it and quite frankly, the taste is dismal.

Last fall during Hurricane Irma, my family evacuated to Missouri for two weeks. While we were there, I was reminded just how delicious beef from that part of the country tastes. So, I sweetly talked my Aunt and Uncle into allowing my husband and I to buy a calf that they would raise for us. In January, my husband met my uncle in Mississippi to bring us home 500 pounds of pure deliciousness. Not only was this a very economical decision, it is much healthier for our family than the meat we were getting locally.

With our deep freezer completely full of beef, I have been creating all kinds of recipes to keep it exciting and make sure we don’t get sick of eating it all the time.

Last night I did a braised chuck roast with a balsamic glaze on it, it was heavenly! So I figured I would share this recipe with everyone so you can enjoy it as well! Let me know if you have any questions and if you try it, let me know what you think! Enjoy!

Braised Chuck Roast with Balsamic Glaze


2-3lb Chuck Roast

2 TBSP Butter

2 TBSP oil (olive or vegetable)

1 Medium Onion, chopped

3 Cloves Garlic, chopped

2 C Beef Broth (preferably homemade but Knorr’s taste amazing if not)

1/3 C Balsamic Vinegar

1 TBSP Honey

1 TBSP Dijon Mustard

1 TBSP Soy Sauce

*Carrots and/or Potatoes Optional*


Pre heat oven to 250*

1. Cut your chuck roast into 3” chunks

2. Salt generously

3. Heat butter and oil in dutch oven over high heat

4. Sear toast pieces on all sides until well-browned

5. Remove meat and place on a plate

7. Lower heat to medium and add chopped onion pieces to oil. Let sauté until soften, scrapping the bottom of your pan to loosen the drippings from the beef.

8. Add chopped garlic and let cook for about 2 minutes.

9. Add beef broth and balsamic vinegar, stir to combine then add meat back into pan. ***note at this point if you would like to add carrots or potatoes feel free***

10. Place in pre-heated oven and let cook for at least 3 hours.

11. Remove meat from pan

12. Strain onions from liquid over a bowl

13. Place liquid in fat separator and let fat rise to top

14. Dispose of fat and return liquid to pan. Place over medium high heat. Add honey, mustard and soy sauce. Let cook until reduced by half, stirring every few minutes.

15. Either pour glaze over meat or place in gravy bowl and serve alongside the meat.

We ate it with mashed potatoes, green beans and homemade yeast rolls but would also be delicious with roasted potatoes, rice, polenta or risotto.

25 views0 comments

Recent Posts

See All


bottom of page