Balsamic Braised Pot Roast

  Dinner

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.

Balsamic Braised Pot Roast

Average Rating: 4.636363

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

Instructions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

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