Fall-Apart Honey Balsamic Pot Roast with Baby Potatoes

 🍯🥔 Fall-Apart Honey Balsamic Pot Roast with Baby Potatoes 🥩🍷

Melt-in-your-mouth beef simmered in a sweet-savory balsamic glaze with tender baby potatoes! Perfect for cozy dinners! 🍽️

**Ingredients:**

* 3–4 lb chuck roast

* Salt and black pepper to taste

* 2 tbsp olive oil

* 1 1/2 lbs baby potatoes

* 1 large onion, sliced

* 4 cloves garlic, minced

* 1/3 cup balsamic vinegar

* 1/4 cup honey

* 2 tbsp Dijon mustard

* 2 tbsp soy sauce

* 1 1/2 cups beef broth

* 1 tsp dried thyme

* 1 tsp dried rosemary

* Fresh parsley for garnish

**Instructions:**

1. **Sear the beef:** Pat roast dry, season generously with salt and pepper. In a large skillet or Dutch oven, heat olive oil and sear the roast on all sides until browned. Transfer to slow cooker or roasting pan.

2. **Add veggies and sauce:** Scatter sliced onion and garlic around the roast. Add baby potatoes. In a bowl, mix balsamic vinegar, honey, Dijon mustard, soy sauce, beef broth, thyme, and rosemary. Pour over roast and veggies.

3. **Cook low and slow:**

   * *Oven:* Cover and roast at 300°F (150°C) for 3.5 to 4 hours until beef is fall-apart tender.

   * *Slow cooker:* Cook on low for 8 hours or high for 4–5 hours.

4. **Shred and serve:** Remove roast, shred with forks, and return to sauce. Stir gently to coat in the juices.

5. **Garnish:** Sprinkle with fresh chopped parsley and serve hot with crusty bread or over mashed potatoes if desired.

**Pro Tip:**

For a thicker sauce, remove the roast and potatoes and simmer the liquid on the stovetop until reduced, or mix in a cornstarch slurry!