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Balsamic Braised Pot Roast Recipe

Balsamic Braised Pot Roast Recipe photo by Taste of Home

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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

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Balsamic Braised Pot Roast Recipe

Prep: 30 min. Bake: 2-1/2 hours

Yield: 8 Servings

30 150 180

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.
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.

Originally published as Balsamic Braised Pot Roast in Taste of Home October/November 2012, p35

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Balsamic Braised Pot Roast

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Reviewed on Apr. 03, 2013 by shellabe1974

This recipe was nasty. Nobody ate it will never make this again.

Reviewed on Jan. 28, 2013 by debp911

I am making this recipe for the 5th time since the October issue--oh yea!!!

Four different groups of eaters have rated it outstanding. I have used wine-usually a cab or merlot-each time, but today I will only use broth. I have substituted parsnips for the turnips 3 times. I think the balsamic really gives it that special flavor. Last time I cooked it almost twice as long on the stove; I also tripled the thyme (accidently spilled). It was the best ever--maybe sweeter? That may have been due to the longer reduction of liquid. This recipe is my new "company's coming" favorite!

Reviewed on Nov. 10, 2012 by administrator

This was the best pot roast I have ever made. It was tender and flavorful. I substituted dried sage leaves, estimating the amount. It worked out fine. Definitely a keeper recipe.

Reviewed on Oct. 22, 2012 by ltighe

Outstanding! I made this last night - the beef came out tasty and tender - loved it!

Reviewed on Oct. 20, 2012 by hillarydow

Just made this for dinner and it is absolutely delicious! I used quite a few extra sage leaves and thyme sprigs and the flavor was great!

Reviewed on Oct. 16, 2012 by Toni Anderson

I saw this in my latest issue of TOH and had to try it. Tired of the same old pot roast. Anyway, my husband made this for our dinner last night---unbelievably fantastic! The flavors will just make your mouth water. We will definitely be making this again. Think it's our new "go-to" pot roast recipe. Thanks for submitting it, Kelly!!

Reviewed on Oct. 03, 2012 by BarbC7

We loved the meat in this recipe. Used a different type of roast but it was really great. Did not like the sweet potatoes with it though. Had a sweet and sour taste. But we did like the carrots

Reviewed on Sep. 30, 2012 by matteliz@swbell.net

I made this in my Dutch Oven on a camping trip, over charcoal briquettes. I did the veggie chopping and sauteeing the day before, and then just tossed the roast and veggies and broth into the pot at the campsite. It was a huge hit with both my family (my son says, "It was super super super yummy!") and our friends who joined us. This is definitely a keeper!

Reviewed on Sep. 29, 2012 by aug2295

The texture was perfect and both the roast and the veggies were flavorful.

Reviewed on Sep. 29, 2012 by stilt58

The flavor was amazing and it was so easy to put together

Reviewed on Sep. 23, 2012 by molli526

Excellent!

Reviewed on Sep. 18, 2012 by gingerriss

I personal did not like the taste of the mix of vinegar and broth BUT my very extreme picky 13 yr old ate it up. Which is a huge suprise because she states "she doesn't like anything" She had 3 helpings. My 4 yr old scooped up the gravy with a spoon and my meat eating husband said it was good. I guess it just depends on your taste buds if you end up liking this or not.

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