Balsamic Pot Roast
A hearty Balsamic Pot Roast that combines tender chuck roast, vibrant carrots, and rich flavors of balsamic vinegar for a delightful family meal.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 195 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
- Chuck Roast (about 3-4 pounds)
- Carrots (4 large)
- Onions (2 large)
- Garlic (4 cloves)
- Balsamic Vinegar (1 cup)
- Beef Broth (2 cups)
- Olive Oil (2 tablespoons)
- Thyme (fresh, a few sprigs)
- Bay Leaves (2)
- Salt and Pepper (to taste)
Instructions
- Sear the roast by seasoning it with salt and pepper. Heat olive oil in a large Dutch oven and sear the roast for 4-5 minutes on each side.
- Remove the roast and set aside. In the same pot, add chopped onions and sauté for 3 minutes, then add minced garlic for another minute.
- Add balsamic vinegar to deglaze the pot, scraping up brown bits. Return the roast and add beef broth, ensuring it’s mostly submerged.
- Nestle the carrots, thyme, and bay leaves around the roast.
- Cover and slow cook in a preheated oven at 325°F (160°C) for 3-4 hours or in a slow cooker on low for 8 hours.
- Check for tenderness, let the roast rest for 10-15 minutes before slicing.
Notes
For a richer flavor, try replacing part of the beef broth with red wine. This dish pairs beautifully with creamy mashed potatoes or buttered noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: pot roast, balsamic, hearty meal, family dinner, slow cooker