Delicious, Melt in Your Mouth, Maple Balsamic Braised Chuck Roast

Written By Kirsten Vossler

Does it feel like I’m turning into a food blogger? TWO recipes in one week?! I promise you want this recipe… It has the ability to pop you right out of any cooking funk and make you feel like you are basically a gourmet chef. It’s a crowd- and kid-pleaser for sure! Make any family dinner feel like a special occasion with this yummy roast. (It takes a nice while to cook, but not a very long time to prepare, so it’s great to prep after lunch or during nap time and save yourself the dinnertime cooking rush.)

Ingredients:

  • Beef chuck roast, rubbed with salt and pepper

  • 3 TBSP Olive oil

  • 1 onion, diced

  • 4 ribs of celery, chopped

  • 2-3 quarts beef broth

  • 1 cup maple syrup

  • 1/2 cup balsamic vinegar

  • 1 TBSP dijon mustard

How to make it:

  • Preheat oven to 300 degrees

  • Heat olive oil in a dutch oven till it’s nice and hot

  • Sear the roast on all sides (2-3 minutes per side—it will release easily from the pan when it’s ready to flip)

  • When roast is seared, remove it from the pan to a plate

  • Add a little more oil and sauté the onion and celery till they’re both nice and soft

  • Pour in a little of the beef broth to deglaze the pan—use a wooden spoon to scrape the brown off the bottom of the pan

  • Place the roast back in the pan on top of the vegetables

  • Mix the maple syrup, balsamic vinegar, and dijon and pour over the meat

  • Pour in the beef broth until it covers the meat

  • Bring pot to a simmer on the stovetop. When the liquid is simmering, put the lid on and place it in the oven

  • Roast in the oven for 3-4 hours (p.s. your house is going to smell amazing!)

  • Shred meat for serving and drizzle (or drench) with the liquid—YUM!

Kirsten Vossler
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