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 POT ROAST
A tangy alternative to the standard pot roast with potatoes and carrots. Try it with a side of sauteed zucchini, a baked sweet potato, or steamed vegetables.
Provided by DrObviousSo
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 14h35m
Yield 15
Number Of Ingredients 11
Steps:
- Combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. Coat roast with the marinade, squeeze out excess air, and seal the bag. Marinate roast in the refrigerator, 8 hours to overnight.
- Preheat oven to 250 degrees F (120 degrees C).
- Melt butter in an oven-safe pot over medium heat. Transfer roast to hot butter, reserving marinade in bag. Cook roast until browned on all sides, 2 to 3 minutes per side. Place roast on a work surface.
- Pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Add broth and simmer until sauce is reduced by half, about 10 minutes. Return roast to pot and cover.
- Cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve meat with reduced sauce.
Nutrition Facts : Calories 388.1 calories, Carbohydrate 6.4 g, Cholesterol 70.9 mg, Fat 31.5 g, Fiber 0.6 g, Protein 19 g, SaturatedFat 8.9 g, Sodium 540.4 mg, Sugar 5.3 g
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.
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!
BALSAMIC-BRAISED POT ROAST
Steps:
- 1. Preheat oven to 325. Stir together the wine, vinegar and sugar; set aside. 2. Heat olive oil in heavy Dutch oven over medium heat. Dry meat with paper towels. Sprinkle with about 1/2 tsp. salt and pepper. Place in the pot and brown well, about 8 minutes per side. Remove from pan. 3. Turn heat to medium-low. Put the onions into the pan and salute until translucent and golden, about 10 minutes. Add garlic; sauce 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. 4. While the meat is cooking, put the olives, parsley and grated lemon zest on cutting board and chop together finely. Refrigerate until ready to use. 5. Remove the roast from the oven. Transfer meat to a cutting board and cover with a piece of alum. foil. Degrease the cooking juices. Puree 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. 6. 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.
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
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
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