Balsamic Roast Beef Recipes

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BALSAMIC BRAISED POT ROAST



Balsamic Braised Pot Roast image

I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
3 celery ribs with leaves, cut into 2-inch pieces
2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into wedges
3 medium turnips, peeled and quartered
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (14-1/2 ounces) beef broth
1/2 cup balsamic vinegar
1 small bunch fresh thyme sprigs
4 fresh sage leaves
2 bay leaves
1/4 cup cornstarch
1/4 cup cold water

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.

Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.

BALSAMIC ROAST



Balsamic Roast image

Make and share this Balsamic Roast recipe from Food.com.

Provided by PaulaG

Categories     One Dish Meal

Time 3h45m

Yield 6-8 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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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