A Sweet-Savory Summer Roast You’ll Crave Again and Again.

If you’ve never paired peaches with beef before—trust me—you’re in for a real treat.

I first made this Balsamic Peach Glazed Roast for our monthly beef subscribers when I realized roasts can be put to the side in the winter, and a roast in the fridge calling my name. What started as a “let’s just see how this goes” experiment turned into a let’s have this again family dinner.

This roast has that perfect balance of sweet and tangy, with juicy peach preserves (or fresh peaches if you have ‘em!) simmering down with balsamic vinegar, Dijon mustard, and garlic to make the most irresistible glaze. It turns an everyday roast into something that feels downright fancy—but it’s simple enough to make on a busy weeknight or a slow summer weekend.

Why You’ll Love This Roast:

• Sweet & Savory Flavor Combo: The peaches bring natural sweetness, while the balsamic and Dijon keep it grounded.

• Summer-Inspired: It’s a great way to highlight fresh, seasonal fruit—without making dessert.

• Beef-Friendly: This glaze clings to the roast like it was made for it (because it was).

INSTRUCTIONS:

• 1 (2.5-3 lb) sff chuck roast, arm roast, or sirloin tip roast

• ¾ cup balsamic vinegar

• ½ cup peach preserves (or 2 fresh peaches, peeled and mashed with 1–2 tbsp sugar)

• 2 tbsp Dijon mustard

• 3 cloves garlic, minced

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

DIRECTIONS:

• Preheat oven to 300°F.

• Sear the roast: Heat olive oil in a Dutch oven over medium-high heat. Season roast with salt and pepper, then sear each side until browned (about 2–3 minutes per side).

• Make the glaze: In a bowl, mix balsamic vinegar, peach preserves, Dijon mustard, and minced garlic.

• Roast: Pour glaze over the roast. Cover the Dutch oven and place in the oven. Slow roast for 3 hours, or until fork-tender.

• Serve: Let rest 10 minutes, then slice or shred. Serve warm or chilled, with arugula, grilled veggies, or crusty bread.

Instructions:

1. Sear the Roast: Heat olive oil in a Dutch oven over medium-high heat. Season your roast with salt and pepper, then sear on all sides until browned.

2. Make the Glaze: In a small bowl, mix together balsamic vinegar, peach preserves, Dijon mustard, and garlic.

3. Cook: Pour the glaze over the roast. Cover with a lid and cook in a 300°F oven for 3–4 hours, until the meat is fall-apart tender. (You can also do this in a slow cooker on low for 8 hours.)

4. Finish & Serve: Let the roast rest a few minutes before slicing or shredding. Spoon extra glaze over the top and serve with seasonal sides like roasted green beans or a simple salad.

Enjoy!

Tessa

P.S. If you’re running low on good-quality beef, we’ve got you covered. Our pastured-raised beef is perfect for recipes just like this. [Click here to stock your freezer with a box of beef from our farm ➝]