Balsamic Braised Pot Roast Recipe
Balsamic Braised Pot Roast Recipe photo by Taste of Home
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Balsamic Braised Pot Roast Recipe

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4.5 17 18
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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
TOTAL TIME: Prep: 40 min. Bake: 2-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 2-1/2 hours
MAKES: 8 servings

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 small bunch fresh thyme sprigs
  • 4 fresh sage leaves
  • 2 bay leaves
  • 1/4 cup cornstarch
  • 1/4 cup cold water

Nutritional Facts

405 calories: 4 ounces cooked beef with 1 cup vegetables and 1/2 cup gravy, 20g fat (7g saturated fat), 111mg cholesterol, 657mg sodium, 19g carbohydrate (9g sugars, 3g fiber), 35g protein .

Directions

  1. Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pan.
  2. Add celery, carrots and onion to the pan; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer.
  3. Add wine, stirring to loosen browned bits from pan. Stir in broth, vinegar and herbs. Return roast to pan; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender.
  4. Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; 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.


Reviews for Balsamic Braised Pot Roast

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
davejostef1
Reviewed Mar. 2, 2015

"We did NOT like this. The balsamic vinegar made everything way too sweet. I should have known better than to put in the full 1/2 cup that was called for. Disappointed..."

MY REVIEW
Butcher2boy
Reviewed Mar. 19, 2014

"It had me at balsamic vinegar. What a delicous and temder roast. I never can get my husband to eat sweet potatoes unless they are with this dish."

MY REVIEW
luannguerrero
Reviewed Mar. 15, 2014

"We really enjoyed this recipe. I added some fresh mushrooms and baby red potatoes. The next time I might cut down on the balsamic by just a smidge. I will make this recipe many times over."

MY REVIEW
s_pants
Reviewed Dec. 6, 2013

"I loved it, but my kids did not like it at all. I thought it had really good flavor and loved the sweet potatoes in it. I doubled the sweet potato and didn't use any turnips."

MY REVIEW
danielleylee
Reviewed Oct. 2, 2013

"Good twist to a traditional classic! My husband really liked the sweet potato addition. One thing I changed was I slow cooked this recipe in the crock pot for 8 hours on low."

MY REVIEW
shellabe1974
Reviewed Apr. 3, 2013

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

MY REVIEW
debp911
Reviewed Jan. 28, 2013

"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!"

MY REVIEW
administrator
Reviewed Nov. 10, 2012

"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."

MY REVIEW
ltighe
Reviewed Oct. 22, 2012

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

MY REVIEW
hillarydow
Reviewed Oct. 20, 2012

"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!"

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