Greek-Style Balsamic & Oregano Chuck Roast (Easy Meal Prep and Freezer-Friendly)
Ingredients
- 4–5 pounds chuck roast (Costco size works great)
- Salt and freshly ground black pepper.
- 1 large onion, roughly chopped
- 4 garlic cloves or more, smashed
- 2 tablespoons tomato paste
- ¼ cup balsamic vinegar
- 2 cups beef broth, plus more as needed
- 2 heaping teaspoons dried Greek oregano
- 1 teaspoon paprika
- 1 bay leaf (optional)
- 1/2 teaspoon ground cinnamon
Instructions
Preheat the oven to 325°F (165°C).
Pat the roast dry and cut it into large cubes or leave it whole and season generously with salt and pepper.
Place the meat into a roasting pan.
Chop the onion and add to the pan.
Combine the balsamic vinegar, garlic, tomato paste and whisk together. Pour over the beef. Season with oregano, cinnamon, bay leaf, and paprika.
Pour enough broth to go halfway up the meat. Cover with parchment and then foil.
Roast for 3–4 hours, or until the meat is fork-tender. Remove from the oven and let it rest for 10–15 minutes before slicing or shredding.
Transfer the beef and pan juices to containers for storage. Keep a bit of the cooking liquid with each portion to lock in flavor and moisture.
Storage
Refrigerate for up to 4 days.
Freeze for up to 3 months in 2-cup portions with some of the cooking liquid.
Reheat gently in a skillet with a splash of broth or olive oil until warmed through.
Serving Ideas
Use this Greek-style roast beef to make:
- Beef & Barley Soup
Notes
Choose a well-marbled chuck roast for best flavor and tenderness.
The balsamic vinegar adds richness without overpowering the savory herbs.
For a lighter variation, substitute beef broth with chicken broth.
Add potatoes or carrots to the pot to turn it into a complete one-pan meal.
