Balsamic Braised Pot Roast
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
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
Reviews
Holy basalmic vinegar, Batman!!! There’s plenty of it here! I like what what did to the meat, but did NOT like what it didn’t with the veg or gravy. It was too pervasive throughout the dish. The meat was tender and so delicious! The veggies were perfectly cooked. The braising liquid didn’t over evaporate and there’s was plenty for gravy. The idea behind this is fantastic, but unless you live for basalmic vinegar, you have to back that stuff down. I think, were I to make this again, I’d use like a tablespoon and go with my family’s more customary flavors such as Worcestershire and soy sauce. Were it not for the overpowering basalmic flavor, this would get 5 stars.
I made this pot roast for a dinner party. My guest and I enjoyed it! The balsamic vinegar added just the right amount of sweet and tart.
For Two (with some adjustments):brown chuck, both sides, under broiler, saute vegetables for about 8 minutes in large pot, add liquid and browned meat on top of sauted vegetables. Cook 325 for 3 hours. All of the liquid had evaporated after 3 hours so watch your oven pot during the last hour of cooking.Chuck: 1/2 lb chuck.Vegetables: 8oz mushrooms sliced, 1/2 onion diced, 8 baby carrots whole, 2 stalks celery diced, 5 garlic cloves sliced.Liquid: I cup water with 1 teaspoon beef bouillon, 4 Tablespoons white wine, 1 Tablespoon Balsamic vinegar. Served with rolls if you want a carbohydrate. Pass Horseradish Cream: 3 Tablespoons plain Greek yogurt, or sour cream and 2 teaspoons Golds prepared Horseradish. We have added this to our rotation.
We did NOT like this. The balsamic vinegar made everything way too sweet. I should have known better than to put in the full 1/2 cup that was called for. Disappointed...
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.
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.
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.
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.
This recipe was nasty. Nobody ate it will never make this again.
I am making this recipe for the 5th time since the October issue--oh yea!!!Four different groups of eaters have rated it outstanding. I have used wine-usually a cab or merlot-each time, but today I will only use broth. I have substituted parsnips for the turnips 3 times. I think the balsamic really gives it that special flavor. Last time I cooked it almost twice as long on the stove; I also tripled the thyme (accidently spilled). It was the best ever--maybe sweeter? That may have been due to the longer reduction of liquid. This recipe is my new "company's coming" favorite!