Balsamic Braised Pot Roast Recipe

By ccavaletti

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 bunch fresh thyme sprigs
• 4 fresh sage leaves
• 2 bay leaves
• 1/4 cup cornstarch
• 1/4 cup cold water

Details

Servings 8
Preparation time 30mins
Cooking time 180mins

Preparation

Step 1

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 1 minute longer.
Add wine, 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 at 325° for 2-1/2 to 3 hours or until meat is tender.

Remove beef and vegetables; keep warm. Discard herbs 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. Yield: 8 servings.

Originally published as Balsamic Braised Pot Roast in Taste of Home October/November 2012, p35