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, 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

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

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 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 Facts

4 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.

Originally published as Perfect Pot Roast with Braised Vegetables in Taste of Home October/November 2012

Reviews

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Average Rating:

wjamanda

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.
jpt22t

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.
davejostef1

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...
Butcher2boy

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.
luannguerrero

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.
s_pants

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.
danielleylee

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.
shellabe1974

Apr 3, 2013

This recipe was nasty. Nobody ate it will never make this again.
debp911

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!
administrator

Nov 10, 2012

This was the best pot roast I have ever made. It was tender and flavorful. I substituted dried sage leaves, estimating the amount. It worked out fine. Definitely a keeper recipe.