BALSAMIC BRAISED POT ROAST
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
BRAISED POT ROAST WITH VEGETABLES
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams
BALSAMIC-BRAISED POT ROAST
Make and share this Balsamic-Braised Pot Roast recipe from Food.com.
Provided by kiwidutch
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees.
- Stir together the wine, vinegar and sugar; set aside.
- Heat the olive oil in a heavy Dutch oven over medium heat.
- While the pan is heating, dry the meat with paper towels.
- Sprinkle with about 1/2 teaspoon each salt and pepper.
- Place in the pot and brown well, about 8 minutes per side.
- Remove from the pan.
- Turn the heat to medium-low.
- Put the onions into the pan and sauté until translucent and golden, about 10 minutes.
- Add the garlic; sauté 1 minute.
- Stir in the wine mixture.
- Bring to a boil and continue cooking at a low boil 3 minutes.
- Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
- Bring to a boil, reduce the heat and simmer 5 minutes.
- Put the pot roast back into the pan.
- Bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
- Cook 1 hour.
- Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.
- While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
- Refrigerate until ready to use.
- Remove the roast from the oven.
- Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
- Degrease the cooking juices.
- Purée about 1 1/2 cups and pour back into the remaining juices.
- Add more salt and pepper if needed.
- Cut the meat across the grain in thin slices.
- Put into the sauce.
- Keep warm on low heat.
- Cook the pasta according to package directions.
- Drain well.
- Pour into a large serving bowl.
- Toss with the olive mixture and some of the sauce.
- Spoon onto serving plates along with the meat.
- Serve extra sauce to the side.
- Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.
BRAISED SUNDAY POT ROAST
Steps:
- Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
- Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
- Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).
CROCK POT BALSAMIC ROAST (PALEO)
This one is from Civilized Caveman Cooking and it combines a lot of things that you already have in your kitchen to give you a roast that seems like you've spent all day cooking it! You could probably add carrots and quartered potatoes, but I haven't tried it with them in the crock pot yet.
Provided by PSU Lioness
Categories Roast Beef
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry spices and season all sides of the roast generously. (The amounts of each spice in the rub are a general measure, adjust to your tastes).
- Heat coconut oil in a large pan over medium-high heat.
- Once it's warm, sear each side of your roast for 3-4 minutes or until browned.
- Place your sliced onions in the bottom of your crock pot and put your seared meat on top of the onions.
- Combine your balsamic vinegar and tomato sauce in a bowl and mix well, then pour over your meat in the crock pot.
- Add your water and white wine to your pan and de-glaze it.
- Pour this mixture in your crock pot as well.
- Place the lid on, set to low and cook for 6-8 hours.
Nutrition Facts : Calories 269.4, Fat 10.8, SaturatedFat 6.5, Cholesterol 99.8, Sodium 511, Carbohydrate 8.7, Fiber 1.2, Sugar 5.9, Protein 33.7
POT ROAST WITH BALSAMIC ONIONS
Delicious pot roast and onions in a savory sauce in the slow cooker.
Provided by Gina Izzy Shores
Categories 100+ Everyday Cooking Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Season roast with salt, pepper, and garlic powder.
- Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
- Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
- Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 4.2 g, Cholesterol 64.6 mg, Fat 16 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 6.4 g, Sodium 80.7 mg, Sugar 3 g
BALSAMIC ROAST BEEF
An easy garlic herb rub and balsamic flavored pan juices makes the roast beef delicious - from Woman's world
Provided by amandafl
Categories Roast Beef
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Combine oil, salt, paper, garlic and oregano. Rub over beef. Place on rack in roasting pan and roast for 45 minutes Combine wine, vinegar and onion. Pour over beef in pan. Roast for 15 mins or until done to desired doneness. Let rest for 15 minutes before slicing. While meat is resting, transfer drippings to small pot over medium high heat. Reduce to medium low, stiring often until slightly reduced. Serve with beef.
Nutrition Facts : Calories 281.6, Fat 12, SaturatedFat 3.5, Cholesterol 112.3, Sodium 563.3, Carbohydrate 2.4, Fiber 0.1, Sugar 1.4, Protein 36.9
MICHAEL SYMON'S BRAISED POT ROAST
A Michael Symon Recipe from The Chew. Posting for safe keeping. The recipe calls for 4 beers, not sure if that is 4 bottles/cans of beer or 4 cups so I am listing it as 4 cups.
Provided by Kerena
Categories Roast Beef
Time 5h20m
Yield 1 roast, 8 serving(s)
Number Of Ingredients 14
Steps:
- Season the roast liberally with salt, about 2 tablespoons, and refrigerate overnight.
- Pull the meat out an hour before cooking to take the chill off of it. In a large Dutch oven, render the bacon until slightly crispy. Remove the bacon and reserve. Dry off the meat with a paper towel and begin to brown it in that same pan for 2 minutes per side - remove and set aside.
- Add the carrots, shallot, and garlic with a pinch of salt and sweat for 4 minutes, or until you get a slight caramelization and the vegetables start to release their aromas. Add the coriander and bay leaves, and continue to sweat for 1 minute.
- Deglaze the pan with the cider, scraping the bottom with a wooden spoon. Add the beer, and thyme and bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to cover the roast, approximately 8 Celsius Top with a lid, and place it in a 350 degree oven. Cook for 3-4 hours or until tender. Remove from the oven and skim any excess fat.
- Gently remove the meat to a platter. Spoon the vegetables on top and garnish with the torn mint, and lemon zest.
Nutrition Facts : Calories 375.2, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 533.6, Carbohydrate 19.8, Fiber 2.8, Sugar 3.3, Protein 9.1
BALSAMIC BRAISED POT ROAST RECIPE - (4.4/5)
Provided by Jomamma
Number Of Ingredients 18
Steps:
- Preheat oven 325 Sprinkle roast with salt and pepper. In an ovenproof dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pan. Add the celery, carrots and onion to the same pan; cook and stir until tender. Add the turnips, sweet potato and garlic; cook one minute longer. Add the wine (or broth), stirring to loosen browned bits from pan. Stir in the broth, vinegar and herbs. Return roast to pan; bring to a boil. Cover and bake for 2 1/2 to 3 hours or until meat is tender. Remove beef and vegetables; keep warm. Discard the bay leaves from cooking liquid; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking liquid. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Serve with pot roast and vegetables. Best pot roast EVER!
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