Balsamic Roast
Elevate your dinner menu with this aromatic and tender Balsamic Roast, a dish that’s as hearty as it is flavorful. Featuring a melt-in-your-mouth beef chuck roast slow-roasted with fresh herbs, balsamic vinegar, and a medley of vegetables, this recipe strikes the perfect balance between savory and tangy. A rich balsamic reduction infuses the beef and veggies—think carrots, potatoes, and onions—with incredible depth of flavor, while fresh rosemary and thyme add an herby aroma. Perfect for cozy family dinners or special occasions, this one-pot dish requires minimal hands-on prep and fills your home with irresistible, comforting scents as it roasts to perfection. Serve it with a drizzle of the luscious pan juices for a meal that’s wholesome and unforgettable.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Balsamic vinegar
- 1 cup Beef broth
- 4 cloves Garlic cloves, minced
- 2 sprigs Thyme, fresh (or 1 teaspoon dried)
- 2 sprigs Rosemary, fresh (or 1 teaspoon dried)
- 1 large Onion, sliced
- 4 medium Carrots, peeled and cut into chunks
- 4 medium Potatoes, quartered
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.
Sear the beef roast in the hot oil for 3-4 minutes on each side until browned. Remove it from the skillet and set aside.
In the same skillet, add balsamic vinegar and scrape the bottom to deglaze the pan, incorporating any browned bits.
Stir in beef broth and minced garlic, letting the mixture simmer for about 2 minutes.
Return the roast to the skillet. Add thyme and rosemary sprigs, arranging them on top of the roast.
Scatter the sliced onion, carrots, and potatoes around and over the roast.
Cover the skillet or Dutch oven with its lid (or tightly with foil if using a roasting pan) and transfer it to the preheated oven.
Roast for 3 to 4 hours, or until the beef is fork-tender and the vegetables are cooked through.
Remove the skillet from the oven and allow the roast to rest for 10 minutes before serving.
Serve slices of the roast with the caramelized vegetables and pan juices drizzled over the top.
Nutrition Facts
Calories |
4105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.5 g | 387% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6700 mg | 291% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 58.0 g | ||
| Protein | 255.0 g | 510% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 5641 mg | 120% | |
*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.
