Balsamic Pot Roast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 boneless beef chuck roast (about 3 pounds)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 2 large carrots, peeled and chopped into large chunks
  • 3 celery ribs, cut into large chunks
  • 3 parsnips, peeled and chopped into large chunks
  • 2 cups mushrooms, quartered
  • 3 cloves garlic, minced
  • 1-1/2 cups beef broth
  • ½ cup balsamic vinegar
  • 1 bunch fresh thyme sprigs
  • 3 sprigs fresh rosemary
  • ¼ cup cornstarch
  • ¼ cup cold water
Instructions
  1. Preheat oven to 350 Degrees F. Sprinkle the roast on both sides with the salt and pepper. In an oven proof pot or dutch oven, heat the olive oil over medium high heat. Brown the meat on all sides, then remove from pan and set aside.
  2. Add the onions, carrots, celery,parsnips and mushrooms into the same pan. Cook for 5 minutes until they start to soften up. Add the garlic, and cook for 1 minute.
  3. Add the broth, balsamic vinegar, thyme and rosemary. Return the roast to the pot,and bring to a boil. Cover the pot, transfer to oven, and bake for 21/2 to 3 hours, until the meat is fork tender.
  4. With a slotted spoon, transfer the beef and vegetables to a container. Discard any large stems from the herbs, and skim off any excess fat that rises to the surface.
  5. Transfer the pot to stove top, and simmer over medium heat. In a small bowl, mix together cornstarch and cold water. Add mixture into the pot with the gravy, stirring constantly. Keep stirring, bring to a boil, and cook for about 2 minutes, until it thickens. Serve the gravy over the pot roast and the vegetables.
Recipe by To plate with love at https://toplatewithlove.com/balsamic-pot-roast/