Prep 15 mins
Cook 3 hrs 30 mins
I picked this recipe up from a local market while on vacation. This is a delicious dish!
- 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)
- 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.
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.