Balsamic Braised Pot Roast |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I first made this dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail recipe. 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, coarsely chopped |
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 bunch fresh thyme sprigs |
4 fresh sage leaves |
2 bay leaves |
1/4 cup cornstarch |
1/4 cup cold water |
Directions:
1. Preheat oven to 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.
2. Add celery, carrots and onion to the same pan; cook and stir until tender. Add turnips, sweet potato and garlic; cook 1 minute.
3. Add wine, stirring to loosen browned bits from pan. Stir in broth, vinegar and herbs. Return roast to pan; bring to a boil. Cover and bake 2-1/2 to 3 hours or until meat is tender.
4. Remove beef and vegetables; keep warm. Discard herbs 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 2 minutes or until thickened. Serve with pot roast and vegetables. Yield: 8 servings.
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