This slow-baked meal is a great choice for a cool fall supper. Once assembled in a Dutch oven, this is a true one-pot meal, veggies and all. The beef is tender and tasteful. Serve in a shallow bowl with fresh rolls on the side.
Balsamic Braised Pot Roast
- 1 boneless beef chuck roast, 3 to 4 pounds
- 1 teaspoon salt
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 celery ribs, cut into 2-inch pieces
- 4 medium carrots, cut into 1-inch pieces
- 1 medium onion, coarsely chopped
- 2 medium turnips, peeled and quartered
- 1 large sweet potato, peeled and cubed
- 3 cloves garlic, minced
- 1 cup red wine or beef broth
- 1 can (14 1/2 ounces) beef broth
- 1/2 cup balsamic vinegar
- 1 bunch fresh thyme sprigs
- 2 fresh sage leaves
- 2 bay leaves
- 1/4 cup cornstarch
- 1/4 cup cold water
- 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 celery, carrots and onion to same pan. Cook and stir until tender.
- Add turnip, sweet potato and garlic. Cook for 1 minute.
- Add wine, stirring to loosen browned bits from bottom of pan.
- Stir in beef broth, balsamic vinegar, thyme, sage and bay leaves.
- Return roast to pan. Bring to a boil.
- Cover and bake at 325° F for 2 1/2 to 3 hours or until meat is tender.
- Remove beef and vegetables from Dutch oven. Discard herbs from cooking liquid. Skim fat from liquid.
- 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 over pot roast and vegetables.
Serves 4 to 6.