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Balsamic Braised Pot Roast

Balsamic Braised Pot Roast
I first made this dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail recipe. — Kelly Anderson, Glendale, California
8 ServingsPrep: 30 min. Bake: 2-1/2 hours

Ingredients

  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 3 celery ribs with leaves, cut into 2-inch pieces
  • 2 medium carrots, cut into 1-inch pieces
  • 1 medium onion, coarsely chopped
  • 3 medium turnips, peeled and quartered
  • 1 large sweet potato, peeled and cubed
  • 3 garlic cloves, minced
  • 1 cup dry red wine or beef broth
  • 1 can (14-1/2 ounces) beef broth
  • 1/2 cup balsamic vinegar
  • 1 bunch fresh thyme sprigs
  • 4 fresh sage leaves
  • 2 bay leaves
  • 1/4 cup cornstarch
  • 1/4 cup cold water

Directions

  • Preheat oven to 325°. Sprinkle roast with salt and pepper. In an
  • ovenproof Dutch oven, heat oil over medium heat. Brown roast on all
  • sides. Remove from pan.
  • Add celery, carrots and onion to the same pan; cook and stir until
  • tender. Add turnips, sweet potato and garlic; cook 1 minute.
© Taste of Home 2013

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Balsamic Braised Pot Roast (continued)

Directions (continued)

  • Add wine, stirring to loosen browned bits from pan. Stir in broth,
  • vinegar and herbs. Return roast to pan; bring to a boil. Cover and
  • bake 2-1/2 to 3 hours or until meat is tender.
  • Remove beef and vegetables; keep warm. Discard herbs from cooking
  • liquid; skim fat. In a small bowl, mix cornstarch and water until
  • smooth; stir into cooking liquid. Bring to a boil, stirring
  • constantly; cook and stir 2 minutes or until thickened. Serve with
  • pot roast and vegetables. Yield: 8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013