Balsamic Pot Roast

Recipe from she cooks... he cleans

Balsamic Pot Roast

Ingredients:

3 pound chuck roast                                                                sea salt, freshly ground black pepper

1-2 tablespoons oil, for high-heat cooking                             1 tablespoon olive oil

1 sweet onion, sliced thinly                                                    4-5 cloves garlic                                        3 tablespoons tomato paste                                                    

1/2 cups balsamicvinegar                                                        2 cups beef broth 

2 bay leaves

Preheat oven to 325F.  Heat the high-temp oil in a large Dutch oven over medium-high heat.

Sear the chuck roast deeply on both sides until well-browned.

Place the roast in a bowl; set aside.

Saute the onions and garlic.

Cook for a few minutes, until the onion is softened (but not browned).  

Add the tomato paste and stir for about a minute, until aromatic.

Add the balsamic vinegar and broth; use a wooden spoon to deglaze the pan (scrape up the delicious browned bits from the bottom of the pan).  Bring to a boil.

Return the chuck roast to the pan.  Add the bay leaves.  

If needed, add more broth or water so that the roast is at least half covered in liquid.  Cover the pan and place in the oven.  

Cook for 3-4 hours until the meat is tender enough to cut with a wooden spoon.  (During the last hour or so, partially uncover the roast so some of the liquid will cook off.  Flip the meat over to keep one side from drying out.)

Remove the roast to a serving dish; cover and keep warm.  

While the meat is resting, remove the bay leaves from the balsamic onion sauce, and skim as much fat as possible from the top.  Puree in the onions with a stick blender.  (Alternatively, you can strain the sauce if you would like it to be ultra-smooth.) Place on stove over medium high heat and reduce sauce to desired consistency.  Adjust seasoning with salt and pepper, if needed.

Slice the pot roast and drizzle with the balsamic onion gravy.  

Serve additional gravy on the side.  

Enjoy!

Sides: Brazilian Cheese Bread, Red Cabbage, Spaetzle, Brown Gravy

Save leftovers in small meal containers. Perfect for quick lunches!

Balsamic Pot Roast:

Food	Oxalates	Unknown	Zero	Low	Medium	High
Chuck Roast	Yes			X
Onion	Yes				X
Tomato Paste	Yes				X
Balsamic Vinegar	Yes			X

For more recipes, click "here"