Balsamic Braised Pot Roast Recipe
- 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
- 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.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Balsamic Braised Pot Roast (14)
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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.
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.
This recipe was nasty. Nobody ate it will never make this again.
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!
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.
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