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HONEY THYME POT ROAST

This roast brings together honey, sweet thyme and a hint of balsamic vinegar to create a balanced sweet and tangy sauce. Be sure to taste the sauce before serving and adjust in to your tastes. If your family prefers sweet flavors, by all means, go a bit heavier on the honey!

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 people
Author Christy Graves

Ingredients

  • 2.5 - 3.5 lb top round or chuck roast
  • 1 medium onion cut into 1/2" slivers
  • 1/4 cup water to deglaze the searing pan (or beef or chicken broth if you have it)
  • 2/3 cup honey
  • 1 TBSP dried thyme (or a few sprigs of fresh thyme)
  • 1 TBSP Worcestershire sauce
  • 1/4 cup balsamic vineger
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup water (or beef or chicken broth if you have it)
  • 2 tsp Better than Bouillon beef base (or 2 beef bouillon cubes)
  • 1-2 cloves garlic pressed or minced

Instructions

  1. Preheat the empty slow cooker to high heat.*

  2. Season the roast on each side with salt, pepper and dried thyme.

  3. In a large skillet over medium high heat, sear the beef on each side for 3-4 minutes until browned on the outsides. This step is optional, but browning the meat will give the final product extra flavor!

  4. Place sliced onions in the slow cooker. Place the seared meat on top of the onions and replace the lid. 

  5. After removing the meat from the pan, leave the pan on medium high heat and pour in 1/4 cup of water. Deglaze the pan by using a spoon to scrape up the browned bits off of the bottom and sides of the pan. Stirring together the water and browned bits will create a flavorful sauce. Pour this sauce into the slow cooker.

  6. Add all other ingredients into the slow cooker. Cook on LOW for 8 hours or until meat is tender and easily falls apart. 

  7. Taste the sauce before serving. If you haven't achieved your desired balance of sweet and sour, add more honey or more vinegar until it's perfect for you and your family!

Recipe Notes

*Always place hot food in a preheated slow cooker. And cold food in a cold slow cooker.