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
Balsamic Braised Pot Roast Tips
What is the difference between roasting and braising?
Braised meat recipes, like this one, involve low temperatures, long cook times and plenty of moisture. Roasting can be done at higher temperatures in less time and without liquids.How long should I braise beef for a pot roast?
Depending on the size of your roast, count on 2-3 hours in the Dutch oven. Here's how to perfectly braise meat so it's tender and juicy!What is chuck roast used for?
Chuck roasts are best used for roasting, braising, slow cooking or stews. You can also grind a chuck roast to make any of our favorite burger recipes.Balsamic Braised Pot Roast
Prep Time
40 min
Cook Time
2 hours 30 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
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.
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.
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