This easy pot roast recipe is hearty and filling with lots of great textures and flavors. Adding the balsamic vinegar really makes for a wonderful depth of flavor.
I originally was going to use only water or beef stock. Then, while staring into the pantry and thinking about what to put into the roast I saw the balsamic vinegar which I had just purchased up in Rhode Island when visiting family. There’s this great oil and vinegar shop in Providence that sells samples of all different kinds of oils and vinegars. I decided to use the sample bottle of the plain balsamic. After the roast was done, I was so glad it was added to the roast. A perfectly pop of flavor and different than any other pot roast or brisket I had tasted before.
My family loved this recipe and now it’s going to be included on our holiday table. I decided to shred the beef at the end. You don’t have to. You can slice the roast. My family really liked it this way. I served it over egg noodles. Next time over rice. (My sons suggestion). Anyway is the right way. It’s a no fail, forgiving kind of recipe. Add in any type of veggie you like. The sky’s the limit. One more thing…Don’t forget a nice crusty bread to sop up the wonderful gravy. YUM!
Balsamic Beef Pot Roast with Veggies
Ingredients:
- One boneless chuck roast, approximately 3 lbs.
- 1/2 tbsp sea or Kosher salt
- 1 tsp ground black pepper
- 1 1/2 tsp garlic powder
- 1/4 cup balsamic vinegar, get a good quality if possible
- 1 cup cold water
- 1 cup low sodium beef broth
- 1 small to medium onion, chopped
- 1 bag frozen carrot coins
- 1/2 bag frozen corn, about a cup
- 1/2 bag frozen green beans, about a cup
- 1 tbsp corn starch with 1/4 cup beef broth to make a slurry if needed at the end of cooking. This is optional. Only if you want the sauce to be thicker like gravy.
Directions:
- Season the roast with salt, pepper, and garlic powder on both sides.
- In a large heavy bottomed pan sear both sides of the roast until browned. Deglaze the pan with 1/2 cup of the beef broth and balsamic vinegar. Cook for about 1 to 2 minutes.
- Add the water, the rest of the broth and onion to the pan. Bring to a boil.
- Cover and simmer on low for 3 to 4 hours. Check every so often.
- Add in frozen veggies after 2 hours or so.
- Carefully remove the meat from pan to a large bowl. The meat should be nice and tender so you can start to shred or slice. Place back in the pot and gently stir into sauce.
- This will be the time to add in the slurry if using. Bring back to a boil to thicken sauce. Gently cook for a minute or two. Turn off and let sit in the pot for at least 10 minutes.
Serve up and ENJOY!!
