Balsamic Braised Pot Roast
TOTAL TIME: Prep: 40 min. Bake: 2-1/2 hours
YIELD: 8 servings.
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. — Kelly Anderson, Glendale, California
Ingredients
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1 boneless beef chuck roast (3 to 4 pounds)
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1 teaspoon salt
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1/2 teaspoon pepper
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2 tablespoons olive oil
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3 celery ribs with leaves, cut into 2-inch pieces
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2 medium carrots, cut into 1-inch pieces
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1 medium onion, cut into wedges
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3 medium turnips, peeled and quartered
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1 large sweet potato, peeled and cubed
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3 garlic cloves, minced
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1 cup dry red wine or beef broth
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1 can (14-1/2 ounces) beef broth
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1/2 cup balsamic vinegar
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1 small bunch fresh thyme sprigs
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4 fresh sage leaves
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2 bay leaves
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1/4 cup cornstarch
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1/4 cup cold water
Directions
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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 pot.
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2.
Add celery, carrots and onion to the pot; cook and stir until fragrant, 3-4 minutes. Add turnips, sweet potato and garlic; cook 1 minute longer.
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3.
Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, until meat is tender, 2-1/2 to 3 hours.
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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 until thickened, about 2 minutes. Serve with pot roast and vegetables.
Nutrition Facts
4 ounces cooked beef with 1 cup vegetables and 1/2 cup gravy: 405 calories, 20g fat (7g saturated fat), 111mg cholesterol, 657mg sodium, 19g carbohydrate (9g sugars, 3g fiber), 35g protein.
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