Balamic Braised Pot Roast

By á-3671

Ingredients

• 1 boneless beef chuck roast [3 to 4lbs]
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• 2 celery ribs with leaves, cut into 2" pieces
• 2 medium carrots, cut into 1" pieces
• 1 medium onion, coarsely chopped
• 1 large sweet potato, peeled and cubed
• 3 garlic cloves, minced
• 1 cup dry red wine or beef broth
• 1 can [14 1/2 oz] beef broth
• 1/2 cup balsamic vinegar
• 1 bunch fresh thyme sprigs
• 4 fresh sage leaves
• 1/4 cup cornstarch
• 1/4 cup cold water

Details

Preparation time 30mins
Cooking time 180mins

Preparation

Step 1

1. Sprinkle roast with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat. Brown roast in all sides. Remove from pan.

2. Add the celery, carrots and onion to the same pan; cook and stir until tender. Add the sweet potato and garlic; cook 1 minute longer.

3. Add wine, stirring to loosen browned bit from pan. Stir in the broth, vinegar, and herbs. Return roast to pan; bring to a boil. Cover and bake at 325 degrees for 2 1/2 hours to 3 hours or until meat in tender.

4. 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.