Balsamic Braised Pot Roast Recipe 445 Recipes

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 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 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.

POT ROAST WITH BALSAMIC ONIONS

Steps:

• Season roast with salt, pepper, and garlic powder.
• Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
• Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
• Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

BALSAMIC-BRAISED POT ROAST

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.