Balsamic Pot Roast
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
8 servings
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Calories
514 kcal
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Course
Main Course
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Cuisine
American
Balsamic Pot Roast
Description
The Balsamic Pot Roast features a 4-pound chuck roast browned for a caramelized exterior, then slow-cooked in a mixture of beef broth, balsamic vinegar, Worcestershire sauce, molasses, brown sugar, and fresh herbs including thyme, rosemary, and oregano. Carrots and cubed potatoes cook alongside the beef, absorbing the flavorful braising liquid. The result is a tender roast infused with a balance of tangy and sweet notes from the balsamic vinegar and molasses, complemented by savory aromatics.
The cooking process starts with a hot pan to sear the meat and sauté onions and garlic, followed by deglazing with broth to lift fond off the pan for deeper flavor. Baking at 325 degrees Fahrenheit for several hours allows the connective tissue in the chuck roast to break down, producing juicy, tender meat. Discarding bay leaves before serving prevents unwanted bitterness.
This substantial roast pairs well with its braised vegetables as a classic one-pot meal. The sauce can be strained and reduced into a glaze to drizzle over slices of the roast for extra richness. Using a meat thermometer to check for desired doneness helps ensure the meat stays moist.
Deglaze the pan with beef broth or alternatives like red wine for varied flavor profiles. High-quality balsamic vinegar is recommended to avoid bitterness. To thicken the sauce glaze, simmering and adding cornstarch if needed can help. Choosing a cut with ample collagen and cooking low and slow are key to soft meat texture.
Ingredients
- 2 tablespoons canola oil
- 4 pounds chuck roast boneless
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper ground
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon thyme finely chopped, fresh
- 1 teaspoon rosemary finely chopped, fresh
- 1 teaspoon oregano dried
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1/3 cup balsamic vinegar
- 2 tablespoons molasses
- 1/4 cup brown sugar
- 2 carrot chopped into 1 inch pieces
- 1 lb potato cut into 1 inch cubes
- 2 bay leaf
- 3 rosemary sprigs, fresh
Instructions
- Pat dry the beef with paper towels and season it with salt and pepper.
- Place a large pot or Dutch oven over high heat and add two tablespoons of canola oil.
- Once the oil is hot, add the pot roast and brown on both sides for 3-5 minutes on each side or until nicely browned. Set aside.
- Add the diced onion to the pan and cook for 1-2 minutes. Add the garlic, thyme, rosemary, and oregano. Stir and cook for 1-2 minutes.
- Add 1 cup of the broth and scrape the bottom of the pan well.
- Add the rest of the broth, Worcestershire sauce, balsamic vinegar, molasses, and brown sugar. Stir to combine.
- Add the beef, carrots, and potatoes, and top with fresh rosemary and bay leaves.
- Preheat oven to 325 degrees F. Cover and cook in the oven for 3-4 hours or until fork-tender.
- Discard the bay leaves before serving.
- To make the sauce into a glaze, strain the liquid out after cooking, spoon off the fat, and discard it. Place the mixture in a small sauce pan and cook on medium heat until thickened, about 10-12 minutes.
- Garnish with fresh parsley and herbs when serving.
Notes
- For the best flavor, sear the roast well to develop browned bits before deglazing with broth or an alternative liquid such as Pinot Noir or Cabernet Sauvignon.
- High-quality balsamic vinegar is essential to avoid bitterness and provide a balanced sweet and tangy taste.
- Use a meat thermometer to remove the roast at 135°F so it rests to 145°F for juicy tenderness.
- Thicken the sauce glaze by simmering and adding a cornstarch slurry if needed.
- Cook the roast low and slow at 325°F to break down collagen for moist, tender meat.
- Discard bay leaves before serving to prevent bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 16g | 5% |
| Protein | 45g | 90% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 156mg | 52% |
| Sodium | 902mg | 38% |
| Potassium | 982mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 2589IU | 52% |
| Vitamin C | 3mg | 3% |
| Calcium | 78mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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