Balsamic Pot Roast with Onions and Mushrooms
Rich, hearty, and deeply flavorful, this Balsamic Pot Roast with Onions and Mushrooms is the ultimate comfort food for cozy dinners. Featuring a tender, slow-braised beef chuck roast, this dish is infused with the rich tang of balsamic vinegar, aromatic rosemary, and thyme, and complemented by a medley of caramelized onions, earthy mushrooms, and sweet carrots. The cooking process begins with a savory sear on the beef, followed by hours of oven-braising, which transforms the ingredients into a melt-in-your-mouth masterpiece. A finishing cornstarch-thickened balsamic gravy ensures every bite is drenched in luscious flavor. Perfect for gatherings or family meals, this one-pot wonder is as easy to prepare as it is impressive to serve.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 large yellow onions
- 4 garlic cloves
- 3 medium carrots
- 12 ounces button mushrooms
- 0.5 cup balsamic vinegar
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Pat the beef chuck roast dry with paper towels and season generously on all sides with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Reduce the heat to medium. Peel and slice the onions into thick rings, and add them to the pot. Cook for 5 minutes, stirring occasionally, until softened and golden.
Mince the garlic cloves and add them to the pot. Cook for 1 minute, stirring constantly, until fragrant.
Peel and cut the carrots into large chunks. Slice the mushrooms in half. Add both to the pot and sauté for 3-4 minutes.
Return the roast to the pot and pour in the balsamic vinegar and beef broth. Stir in the tomato paste, dried rosemary, dried thyme, and add the bay leaf.
Bring the liquid to a simmer, then cover the pot with a lid and transfer it to an oven preheated to 325°F (165°C). Cook for 3.5-4 hours, or until the meat is fork-tender.
Once cooked, remove the roast from the pot and set aside to rest. Skim off excess fat from the surface of the cooking liquid if necessary.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the pot and cook over medium heat until the sauce thickens, about 3-5 minutes.
Slice the pot roast and serve with the onions, mushrooms, carrots, and rich balsamic gravy. Serve warm and enjoy!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.7 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1083 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
