Name: Balsamic Braised Pot Roast
Prep time: 40 min
Cook time: 40 min
Yield: 8
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Balsamic Braised Pot Roast

1. 1 boneless beef chuck roast (3 to 4 pounds) -

2. 1 teaspoon salt -

3. 1/2 teaspoon pepper -

4. 2 tablespoons olive oil -

5. 3 celery ribs with leaves, cut into 2-inch pieces -

6. 2 medium carrots, cut into 1-inch pieces -

7. 1 medium onion, cut into wedges -

8. 3 medium turnips, peeled and quartered -

9. 1 large sweet potato, peeled and cubed -

10. 3 garlic cloves, minced -

11. 1 cup dry red wine or beef broth -

12. 1 can (14-1/2 ounces) beef broth -

13. 1/2 cup balsamic vinegar -

14. 1 small bunch fresh thyme sprigs -

15. 4 fresh sage leaves -

16. 2 bay leaves -

17. 1/4 cup cornstarch -

18. 1/4 cup cold water -

How to cook deliciously - Balsamic Braised Pot Roast

1. Stage

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 pot.

2. Stage

Add celery, carrots and onion to the pot; cook and stir until fragrant, 3-4 minutes. Add turnips, sweet potato and garlic; cook 1 minute longer.

3. Stage

Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, until meat is tender, 2-1/2 to 3 hours.

4. Stage

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 until thickened, about 2 minutes. Serve with pot roast and vegetables.