BALSAMIC BRAISED POT ROAST
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
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.
POT ROAST WITH BALSAMIC ONIONS
Delicious pot roast and onions in a savory sauce in the slow cooker.
Provided by Gina Izzy Shores
Categories 100+ Everyday Cooking Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 4.2 g, Cholesterol 64.6 mg, Fat 16 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 6.4 g, Sodium 80.7 mg, Sugar 3 g
ROASTED BALSAMIC ONIONS
Provided by Melissa d'Arabian : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
BALSAMIC ROAST
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
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.
BALSAMIC POT ROAST WITH ONIONS AND MUSHROOMS
Make and share this Balsamic Pot Roast With Onions and Mushrooms recipe from Food.com.
Provided by dicentra
Categories Roast Beef
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- If this has not been done already, tie the meat around its "waist" with cooking twine so it doesn't fall apart during cooking.
- Heat oven to 350°F Combine the porcini and broth in a small saucepan and bring to a boil. Remove from heat and let stand for 10 minutes.
- Remove the porcini with a slotted spoon, coarsely chop, and set aside. Strain the broth through a fine sieve and set aside.
- Rub the meat with the salt and pepper. Heat 2 tablespoons of the oil in a roasting pan or large Dutch oven over medium-high heat.
- Cook the meat until well browned, about 2 to 3 minutes per side. Transfer the meat to a plate and set aside.
- Reduce heat to medium, add the remaining oil, onions, cremini mushrooms, garlic, and rosemary to the pan and cook, stirring frequently, until the mushrooms and onions are tender, about 5 to 7 minutes.
- Return the meat to the pot and add the porcini, strained broth, vinegar, and sugar. Over high heat, bring to a boil.
- Cover (with aluminum foil if using a roasting pan). Transfer to the oven and cook until the meat is very tender, about 2 1/2 to 3 hours.
- Transfer the meat to a cutting board and cover with foil to keep warm. With a slotted spoon, remove the vegetables and reserve.
- Place the pan over high heat and boil the cooking liquid until reduced by half, about 15 minutes. Add the parsley, stir, and season to taste with salt and freshly ground pepper.
- To serve, cut the pot roast across the grain into thin slices. Place them on the platter with the vegetables and spoon on some of the sauce.
Nutrition Facts : Calories 1396.6, Fat 103.6, SaturatedFat 37.9, Cholesterol 314, Sodium 6309.2, Carbohydrate 23.4, Fiber 3, Sugar 10.8, Protein 90.6
CHUCK ROAST WITH BALSAMIC AND DIJON
Discovered in an online search for recipes for a Pampered Chef Deep Covered Baker, I tweaked the cooking time and added instructions for making a gravy from roast juices. Thanks to TheWickedNoodle blog for sharing original recipe and photo. This roast is flavorful, moist & yields a delicious gravy. And making a pot roast is all about the gravy, right? !
Provided by Catherine B.
Categories Roast
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- Heat oil in a large Dutch oven over med-high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes on each side). Remove roast and set aside.
- Add chopped onion to drippings in pot and reduce heat to medium. saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, abiut 4-5 more minutes. Stir in Dijon.
- place onion mixture in bottom of Pampered Chef Deep Baker (or your favorite Dutch Oven). Set seared roast on top of onions. Pour in beef broth in a quantity to submerge 1/2 of the roast for Braising. (Too much broth will Boil your roast.) Place thyme sprigs on top of roast. Cover and place in oven for 2 hours.
- Add carrots and potatoes to pot, cover and return to oven. continue cooking for 2 hours.
- Separate juices; remove thyme sprigs; cover roast and vegetables to keep warm.
- Make a roux for your gravy: In a small bowl combine 1/4 cup beef stock and flour until smooth. Pour into large skillet and turn heat to medium. Using a whisk, stir constantly until mixture browns.
- Reduce heat of skillet to Low. Add roast juices with onion chunks (or strain juices if you prefer a smoother gravy) to the roux in the skillet. Whisk until juices are incorporated.
- Simmer gravy, whisking occasionally, until gravy reaches desired consistency. Season with salt and pepper to taste.
- Serve and enjoy!
Nutrition Facts : Calories 420.8, Fat 17.6, SaturatedFat 6.5, Cholesterol 149.7, Sodium 455.9, Carbohydrate 15.4, Fiber 1.7, Sugar 2.6, Protein 50.3
BALSAMIC POT ROAST (CROCK POT)
Balsamic vinegar and rosemary give this pot roast a great flavor. Serve with cooked egg noodles or mashed potatoes.
Provided by Outta Here
Categories Roast Beef
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 70.7, Fat 3.6, SaturatedFat 0.5, Sodium 140.9, Carbohydrate 8.8, Fiber 1.6, Sugar 4.1, Protein 1.1
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BALSAMIC POT ROAST WITH CARAMELIZED ONIONS + POTATOES
From wholeandheavenlyoven.com
4/5 (1)Total Time 8 hrs 10 minsServings 8Calories 509 per serving
- Place chuck roast, potatoes, and carrots in a 4-qt slow cooker. In a small bowl, whisk vinegar, broth, Dijon, and salt and pepper to taste. Pour over beef roast and arrange garlic cloves, thyme, and rosemary on top.
- Cook pot roast on low 7-8 hours until beef is fall-apart tender and vegetables are tender. Remove 1 cup liquid and whisk flour into liquid. Return all to crockpot and keep warm.
- In a medium skillet over medium heat, caramelize onion in vegetable oil, stirring occasionally until onions are a deep golden brown. Spoon over pot roast and serve pot roast warm. Enjoy!
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