Best 3 Balsamic And Onion Pot Roast Recipes

Indulge in a culinary journey with our balsamic and onion pot roast, a classic dish elevated with rich flavors and tender textures. This hearty and comforting meal is crafted using a select chuck roast, carefully browned to perfection, then braised in a luscious blend of balsamic vinegar, savory onions, and a symphony of herbs and spices. As the pot roast simmers, it absorbs the essence of the aromatic broth, resulting in a fall-off-the-bone tenderness that will tantalize your taste buds. Accompanying this main course are two delectable recipes: a creamy horseradish sauce that adds a delightful tang, and a classic mashed potato recipe that provides a velvety and smooth complement. Prepare to embark on a culinary adventure with our balsamic and onion pot roast, sure to leave you and your loved ones savoring every bite.

Here are our top 3 tried and tested recipes!

BALSAMIC BRAISED POT ROAST

Balsamic Braised Pot Roast image

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

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
3 celery ribs with leaves, cut into 2-inch pieces
2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into wedges
3 medium turnips, peeled and quartered
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (14-1/2 ounces) beef broth
1/2 cup balsamic vinegar
1 small bunch fresh thyme sprigs
4 fresh sage leaves
2 bay leaves
1/4 cup cornstarch
1/4 cup cold water

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.

SLOW COOKER BALSAMIC POT ROAST

Slow Cooker Balsamic Pot Roast image

Slow Cooker Balsamic Pot Roast with a rich balsamic glaze and tender fall apart beef, you'll LOVE this whole meat in one pot!

Provided by Sabrina Snyder

Categories Main Course

Time 6h15m

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
4 pound chuck roast (boneless)
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 yellow onion (diced)
3 cloves garlic (minced)
1/2 teaspoon dried thyme
1 bay leaf
1/3 cup balsamic vinegar
1 tablespoon beef base ((totally optional but it is awesome))
1/2 cup red wine
1/4 cup brown sugar
3 carrots (chopped into 1? pieces (if you have room))
12 baby gold potatoes ((if you have room))

Steps:

In a large pot or skillet add 2 tablespoons of canola oil oh high heat.
Season the pot roast with the salt and pepper.
Add the pot roast to the pan and brown on both sides, 3-5 minutes on each side.
Add the meat to the slow cooker.
Add the onions into the pan you browned the beef in and cook for 1-2 minutes.
If you have space around the meat in the slow cooker add in some small potatoes and carrots.
Top the beef with the onions, garlic, thyme and bay leaf.
In a small cup add the beef base (if using) to the balsamic vinegar and whisk.
Top the beef with the balsamic mixture, red wine and brown sugar.
Cook on low for 6 to 8 hours.
Remove bay leaf before serving.
To make the sauce into a glaze, strain the liquid out after it is done cooking.
Spoon off the fat and discard.
Add the remaining sauce to a small pan and cook in a saucepan on medium heat until thickened, about 8-10 minutes.
If you want a stronger balsamic flavor, add in another 2 tablespoons of balsamic vinegar to the sauce before cooking it down in the saucepan.

Nutrition Facts : Calories 522 kcal, Carbohydrate 35 g, Protein 40 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 125 mg, Sodium 653 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

ROASTED BALSAMIC ONIONS

Roasted Balsamic Onions image

Provided by Melissa d'Arabian : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 large white onions, peeled and quartered
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup balsamic vinegar
1/2 teaspoon sugar

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.

Tips:

To make the balsamic and onion pot roast, you will need a few simple ingredients: beef chuck roast, olive oil, balsamic vinegar, onion, garlic, beef broth, Worcestershire sauce, dried thyme, salt, and pepper.
First, brown the beef chuck roast in a large pot or Dutch oven over medium-high heat. Once browned, remove the roast from the pot and set aside.
Add the olive oil, balsamic vinegar, onion, and garlic to the pot and cook over medium heat until the onion is softened.
Stir in the beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes.
Return the beef chuck roast to the pot and turn to coat in the sauce. Cover and cook over low heat for 8 hours, or until the roast is fall-apart tender.
Serve the balsamic and onion pot roast with mashed potatoes, roasted vegetables, or your favorite side dishes.

Conclusion:

The balsamic and onion pot roast is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of balsamic vinegar, onion, and beef broth creates a rich and flavorful sauce that is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give this balsamic and onion pot roast a try. You won't be disappointed!