Balsamic Braised Pot Roast
- 1 boneless beef chuck roast (3-4 lbs)
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
- 3 celery ribs with leaves, cut into 2-in pieces
- 2 med carrots, cut into 1-in pieces
- 1 medium onion, coarsely chopped
- 3 medium turnips, peeled and quartered (I cut them in large chunks instead of quartered)
- 1 large sweet potato, peeled and cubed
- 3 garlic cloves, minced
- 1 cup dry red wine or beef broth (I used broth)
- 1 can (14 1/2 oz) beef broth
- 1/2 cup balsamic vinegar
- 1 bunch fresh thyme sprigs (I used a palm full of dried)
- 4 fresh sage leaves (I used a palm full of dried)
- 2 bay leaves
- 1/4 cup cornstarch
- 1/4 cup water
Preparation time 30mins
Cooking time 150mins
Preheat oven 325
Sprinkle roast with salt and pepper. In an ovenproof dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pan.
Add the celery, carrots and onion to the same pan; cook and stir until tender. Add the turnips, sweet potato and garlic; cook one minute longer.
Add the wine (or broth), stirring to loosen browned bits from pan. Stir in the broth, vinegar and herbs. Return roast to pan; bring to a boil. Cover and bake for 2 1/2 to 3 hours or until meat is tender.
Remove beef and vegetables; keep warm. Discard the bay leaves from cooking liquid; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking liquid. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
Serve with pot roast and vegetables. Best pot roast EVER!