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

Balsamic Braised Pot Roast Recipe

Read Reviews (16)
4.75 16
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: 30 min. Bake: 2-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 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 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 an ovenproof 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 until tender. Add turnips, sweet potato and garlic; cook 1 minute.
  3. 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.
  4. 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.
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.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Balsamic Braised Pot Roast(16)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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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