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 small bunch fresh thyme sprigs
- 4 fresh sage leaves
- 2 bay leaves
- 1/4 cup cornstarch
- 1/4 cup cold water
- 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 same pan; cook and stir 3-4 minutes or until tender. 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.
4 ounces cooked beef with 1 cup vegetables and 1/2 cup gravy equals 405 calories, 20 g fat (7 g saturated fat), 111 mg cholesterol, 657 mg sodium, 19 g carbohydrate, 3 g fiber, 35 g protein.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.