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Balsamic Braised Pot Roast

Name: Balsamic Braised Pot Roast
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: 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, cut into wedges; 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

19 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 2-1/2 hours

Makes

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

Balsamic Braised Pot Roast Recipe photo by Taste of Home

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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, cut into wedges
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

Directions

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.
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.
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.
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.