Balsamic Braised Pot Roast

By lorik

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

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.