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Balsamic Braised Pot Roast

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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
  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.
  2. Add celery, carrots and onion to same pan. Cook and stir until tender.
  3. Add turnip, sweet potato and garlic. Cook for 1 minute.
  4. Add wine, stirring to loosen browned bits from bottom of pan.
  5. Stir in beef broth, balsamic vinegar, thyme, sage and bay leaves.
  6. Return roast to pan. Bring to a boil.
  7. Cover and bake at 325° F for 2 1/2 to 3 hours or until meat is tender.
  8. Remove beef and vegetables from Dutch oven. Discard herbs from cooking liquid. Skim fat from liquid.
  9. 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.




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