Balsamic Braised Pot Roast Recipe 445

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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.

SLOW COOKER BALSAMIC POT ROAST RECIPE



Slow Cooker Balsamic Pot Roast Recipe image

Provided by Camille

Yield 8

Number Of Ingredients 15

2 Tablespoons olive oil
1 (3-4 pound) boneless beef chuck roast
Salt and pepper, to taste
1 pound baby carrots
3 stalks celery (diced)
1 onion (sliced)
1/2 cup balsamic vinegar
1 cup tomato juice
1 (14.5 ounce) can beef broth
3 teaspoons minced garlic
1 teaspoon dried thyme
1/2 teaspoon ground sage
2 bay leaves
3 Tablespoons corn starch
3 Tablespoons cold water

Steps:

  • Add olive oil to a large saucepan over medium-high heat.
  • Season roast with salt and pepper, to taste.
  • Place roast in pan and sear on all sides.
  • Remove from saucepan and place in a slow cooker sprayed with nonstick cooking spray.
  • Cover roast with carrots, celery and onion.
  • In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast.
  • Place 2 bay leaves on top and cover with lid.
  • Cook on low for 9-10 hours.
  • When done cooking, remove roast and vegetables and keep warm.
  • Skim the fat off the liquid and pour liquid into a saucepan over medium-high heat.
  • In a small bowl, whisk together corn starch and cold water; pour into the saucepan and mix well.
  • Bring to a boil and let cook for a few minutes or until it starts to thicken.
  • Serve gravy with pot roast and vegetables.

Nutrition Facts : Servingsize 1 serving, Calories 341 kcal, Fat 28 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 2853 mg, Carbohydrate 5 g, Sugar 0 g, Protein 20 mg

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