Balsamic Pot Roast Recipes

SLOW COOKER BALSAMIC POT ROAST

Steps:

• In a large sauté pan over high heat, warm 1 tablespoon oil. Dry meat with paper towels and season generously with salt and pepper all over. Sear on all sides until a deep golden crust forms, 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.
• Return pan to medium heat and add 1 teaspoon oil. Sauté garlic and onions for 2 minutes. Deglaze with balsamic vinegar. Simmer on low until slightly reduced, about 5 minutes. Scrape bottom with a wooden spoon to remove all bits of meat. Add brown sugar and stir until dissolved. Pour mixture over meat in slow cooker.
• Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.
• Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.

BALSAMIC POT ROAST (CROCK POT)

Steps:

• In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
• Scatter the onion, carrots and garlic around the beef.
• In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef.
• Pour the tomatoes on top.
• Season with pepper.
• Cover the slow cooker, and cook on low for 8 hours.
• When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.
• Turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water. Serve it with the beef.

BEST BRAISED BALSAMIC POT ROAST

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.

BALSAMIC BRAISED POT ROAST

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.

SLOW COOKER BALSAMIC POT ROAST RECIPE

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.

SLOW COOKER POT ROAST

Steps:

• Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.
• Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).
• Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
• Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.
• Slice meat, garnish with parsley and drizzle with gravy.
• Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
• Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). Place lid on Instant pot with steam valve closed.
• Change Instant Pot setting to 'manual' mode for 60 minutes on 'high' pressure.
• When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.
• Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
• Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).
• Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
• Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
• Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

SLOW COOKER BALSAMIC POT ROAST

Steps:

• In a large pot or skillet add 2 tablespoons of canola oil oh high heat.
• Season the pot roast with the salt and pepper.
• Add the pot roast to the pan and brown on both sides, 3-5 minutes on each side.
• Add the meat to the slow cooker.
• Add the onions into the pan you browned the beef in and cook for 1-2 minutes.
• If you have space around the meat in the slow cooker add in some small potatoes and carrots.
• Top the beef with the onions, garlic, thyme and bay leaf.
• In a small cup add the beef base (if using) to the balsamic vinegar and whisk.
• Top the beef with the balsamic mixture, red wine and brown sugar.
• Cook on low for 6 to 8 hours.
• Remove bay leaf before serving.
• To make the sauce into a glaze, strain the liquid out after it is done cooking.
• Spoon off the fat and discard.
• Add the remaining sauce to a small pan and cook in a saucepan on medium heat until thickened, about 8-10 minutes.
• If you want a stronger balsamic flavor, add in another 2 tablespoons of balsamic vinegar to the sauce before cooking it down in the saucepan.

SLOW COOKER BALSAMIC POT ROAST

Steps:

• In a large slow cooker, whisk together broth, vinegar, honey, soy sauce, mustard and garlic. Place roast in the centre, scoop a few spoonfuls of the sauce on top and cover. Cook on Low for 8 - 10 hours or on High for 4 - 5 hours.
• When meat is cooked, open the lid and using 2 forks shred the roast directly in the slow cooker or on a cutting board. Stir together with the sauce. Serve hot with real mashed potatoes, faux cauliflower "mashed potatoes" or on whole wheat buns.

BALSAMIC POT ROAST

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.