Balsamic Beef Pot Roast
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.
Ingredients
- 1 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 stock
- 1 small to medium chopped onion
- 1 to 2 cups frozen carrots
- 1 cup frozen corn
- 1 cup cut frozen green beans
- 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.
Instructions
-
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. Over 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 over rice or noodles and enjoy!