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

Balsamic Braised Pot Roast Recipe

Publisher Photo
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

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.

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

Nutritional Facts

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.

This recipe pairs well with a light red wine.

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Reviews for Balsamic Braised Pot Roast

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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
Reviewed Apr. 3, 2013

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

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