Balsamic Roast
"I picked this recipe up from a local market while on vacation. This is a delicious dish!"
photo by *Parsley*
- Ready In:
- 3hrs 45mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1 (4 lb) chuck roast
- black pepper, coarse ground
- 4 onions, quartered
- 1 cup balsamic vinegar
- 3⁄4 cup soy sauce
- 1⁄2 cup water
- 1⁄2 cup brown sugar
- 1 cup beef broth
- 1⁄2 cup dry white wine
- 5 garlic cloves, minced
- 4 -5 bay leaves
- 4 medium potatoes, scrubbed and quartered
- 3 -4 celery ribs, cut in large chunks
- 4 -5 medium carrots, scrubbed, cut in thirds
- 2 -3 teaspoons arrowroot (optional) or 1 tablespoon cornstarch (optional)
directions
- Preheat oven to 325 degrees.
- Generously season roast with coarse ground black pepper.
- Place the onions in high sided roasting pan and place roast on top.
- In a large bowl, mix the vinegar through bay leaves, pour into roasting pan.
- Cover and cook for 3 to 3 1/2 hours, adding the prepared vegetables 45 minutes before the end of cooking time.
- If desired the meat and vegetables can be removed from the cooking liquid when done and the liquid brought to a boil, reduced and then thickened with arrowroot starch or cornstarch. Serve the gravy over the cooked meat and vegetables.
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Reviews
-
I have made this roast several times now and everytime I think it gets better. A few people I cook for are what I consider picky eaters but this recipe seems to please everyone. Thanks so much for posting it. This has become a staple for me. -
Excellent flavor!! I cooked it in the oven - cooking time was perfect for the roast, but I would increase the time for the veggies a little bit. We served the leftover meat on mashed potatoes - yummy! Next time I will be making this in the crockpot. Thanks for a delicious pot roast! -
What a refreshing change of flavor from the usual beef roast! Didn't thicken the broth---just poured it over the shredded beef and served. Definitely freezing the remaining delicious broth. Also saved a piece of beef to try on sandwiches. Very happy to have discovered this different twist on roast beef! -
This was excellent. I've made it twice now. One without the 1cp beef broth and still turned out the most delicous dish I've made lately.
-
Wow, this is GREAT! I made this in my large crockpot. The flavor was perfect. I wouldn't change a thing. Thanx for posting this; it's a keeper for sure!
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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