Balsamic Braised Pot Roast
Total TimePrep: 40 min. Bake: 2-1/2 hours
- 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
- 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.
- Add celery, carrots and onion to the pan; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer.
- 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.
- 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.
Nutrition Facts4 ounces cooked beef with 1 cup vegetables and 1/2 cup gravy: 405 calories, 20g fat (7g saturated fat), 111mg cholesterol, 657mg sodium, 19g carbohydrate (9g sugars, 3g fiber), 35g protein.
Jun 27, 2019
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.
Jun 2, 2018
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.
Feb 6, 2017
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.
Mar 2, 2015
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...
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.
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.
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.
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.
Apr 3, 2013
This recipe was nasty. Nobody ate it will never make this again.
Jan 28, 2013
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!