Balsamic Braised Pot Roast Recipe 44

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BALSAMIC-BRAISED POT ROAST



Balsamic-Braised Pot Roast image

Make and share this Balsamic-Braised Pot Roast recipe from Food.com.

Provided by kiwidutch

Categories     Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 17

3/4 cup dry red wine
1/2 cup dark balsamic vinegar
1 tablespoon sugar
1 tablespoon olive oil
2 1/4 lbs chuck roast, about
1 teaspoon kosher salt, divided
1 teaspoon ground black pepper, divided
2 medium red onions, halved,peeled and thinly sliced
2 tablespoons finely chopped garlic
1 (14 1/2 ounce) can peeled and diced tomatoes, undrained
1/2 cup dark raisin
4 slices lemons, zest of, each about 1/2 by 2 inches
1 (14 ounce) can beef broth
1/3 cup pitted kalamata olive, chopped
1/4 cup chopped parsley
1 teaspoon finely grated lemon, zest of
1 cup orzo pasta or 1 cup egg noodles

Steps:

  • Preheat oven to 325 degrees.
  • Stir together the wine, vinegar and sugar; set aside.
  • Heat the olive oil in a heavy Dutch oven over medium heat.
  • While the pan is heating, dry the meat with paper towels.
  • Sprinkle with about 1/2 teaspoon each salt and pepper.
  • Place in the pot and brown well, about 8 minutes per side.
  • Remove from the pan.
  • Turn the heat to medium-low.
  • Put the onions into the pan and sauté until translucent and golden, about 10 minutes.
  • Add the garlic; sauté 1 minute.
  • Stir in the wine mixture.
  • Bring to a boil and continue cooking at a low boil 3 minutes.
  • Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
  • Bring to a boil, reduce the heat and simmer 5 minutes.
  • Put the pot roast back into the pan.
  • Bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
  • Cook 1 hour.
  • Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.
  • While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
  • Refrigerate until ready to use.
  • Remove the roast from the oven.
  • Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
  • Degrease the cooking juices.
  • Purée about 1 1/2 cups and pour back into the remaining juices.
  • Add more salt and pepper if needed.
  • Cut the meat across the grain in thin slices.
  • Put into the sauce.
  • Keep warm on low heat.
  • Cook the pasta according to package directions.
  • Drain well.
  • Pour into a large serving bowl.
  • Toss with the olive mixture and some of the sauce.
  • Spoon onto serving plates along with the meat.
  • Serve extra sauce to the side.
  • Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.

BALSAMIC BRAISED POT ROAST



Balsamic Braised Pot Roast image

I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 8 servings.

Number Of Ingredients 18

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

Steps:

  • 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. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., 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, 2-1/2 to 3 hours or until meat is tender., 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 2 minutes or until thickened. Serve with pot roast and vegetables.

Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.

BRAISED POT ROAST WITH VEGETABLES



Braised Pot Roast with Vegetables image

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 13

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Steps:

  • Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
  • Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams

BALSAMIC POT ROAST



Balsamic Pot Roast image

A tangy alternative to the standard pot roast with potatoes and carrots. Try it with a side of sauteed zucchini, a baked sweet potato, or steamed vegetables.

Provided by DrObviousSo

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 14h35m

Yield 15

Number Of Ingredients 11

1 (5 pound) blade chuck roast
2 cups balsamic vinegar
1 cup olive oil
1 tablespoon salt
1 tablespoon whole black peppercorns
1 tablespoon dried savory
1 tablespoon dried mint
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon butter
3 cups beef stock

Steps:

  • Combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. Coat roast with the marinade, squeeze out excess air, and seal the bag. Marinate roast in the refrigerator, 8 hours to overnight.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Melt butter in an oven-safe pot over medium heat. Transfer roast to hot butter, reserving marinade in bag. Cook roast until browned on all sides, 2 to 3 minutes per side. Place roast on a work surface.
  • Pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Add broth and simmer until sauce is reduced by half, about 10 minutes. Return roast to pot and cover.
  • Cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve meat with reduced sauce.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 6.4 g, Cholesterol 70.9 mg, Fat 31.5 g, Fiber 0.6 g, Protein 19 g, SaturatedFat 8.9 g, Sodium 540.4 mg, Sugar 5.3 g

BEST BRAISED BALSAMIC POT ROAST



Best Braised Balsamic Pot Roast image

This is the best pot roast I've ever had! Simple to make and so tasty. The gravy it makes is so delicious. The combination of ingredients gives it a flavor that excites your taste buds. It's best to use a cast-iron braising pot.

Provided by JimChicago52

Categories     Pot Roast

Time 4h5m

Yield 6

Number Of Ingredients 10

3 tablespoons olive oil
1 (3 1/2) pound beef chuck roast
salt and ground black pepper to taste
1 cup all-purpose flour
1 large onion, sliced
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 (28 ounce) can crushed tomatoes
2 teaspoons dried thyme leaves
2 teaspoons hot pepper sauce, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in large, heavy pot over medium-high heat. Season roast with salt and black pepper. Place flour into a shallow bowl and press roast into the flour to coat completely. Cook the meat in the hot oil until browned completely, about 5 minutes per side.
  • Spread onion slices over the roast; pour red wine vinegar into the pot around the roast. Drizzle half the balsamic vinegar over the roast and pour the remainder around it. Spread half the crushed tomatoes over the roast and distribute the remaining tomatoes around it. Sprinkle thyme leaves over roast; drizzle hot sauce atop thyme.
  • Cover the pot and roast in the preheated oven until the meat is very tender, about 3 1/2 hours.

Nutrition Facts : Calories 592.5 calories, Carbohydrate 29.2 g, Cholesterol 120.3 mg, Fat 37.1 g, Fiber 3.7 g, Protein 35.4 g, SaturatedFat 12.9 g, Sodium 290.7 mg, Sugar 1.9 g

BALSAMIC BRAISED POT ROAST RECIPE - (4.4/5)



Balsamic Braised Pot Roast Recipe - (4.4/5) image

Provided by Jomamma

Number Of Ingredients 18

1 boneless beef chuck roast (3-4 lbs)
1 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
3 celery ribs with leaves, cut into 2-in pieces
2 med carrots, cut into 1-in pieces
1 medium onion, coarsely chopped
3 medium turnips, peeled and quartered (I cut them in large chunks instead of quartered)
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup dry red wine or beef broth (I used broth)
1 can (14 1/2 oz) beef broth
1/2 cup balsamic vinegar
1 bunch fresh thyme sprigs (I used a palm full of dried)
4 fresh sage leaves (I used a palm full of dried)
2 bay leaves
1/4 cup cornstarch
1/4 cup water

Steps:

  • Preheat oven 325 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 one minute longer. Add the wine (or broth), 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 for 2 1/2 to 3 hours or until meat is tender. Remove beef and vegetables; keep warm. Discard the bay leaves 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. Best pot roast EVER!

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