Indulge in a culinary journey with our collection of tantalizing balsamic braised pot roast recipes. From classic to contemporary, these dishes offer a symphony of flavors that will delight your taste buds. Embark on a culinary adventure and discover the perfect pot roast recipe for your next special occasion or cozy family dinner.
**Balsamic Braised Pot Roast (Classic)**: Rediscover the timeless allure of a traditional balsamic braised pot roast. Slow-cooked to perfection, this classic recipe yields fall-apart tender beef enveloped in a rich and flavorful balsamic sauce.
**Balsamic Braised Pot Roast with Vegetables**: Elevate your pot roast experience with an array of colorful vegetables. Carrots, celery, onions, and mushrooms join forces with succulent beef in this hearty and wholesome dish, creating a symphony of flavors that will nourish both body and soul.
**Balsamic Braised Pot Roast with Red Wine**: Introduce a touch of sophistication to your pot roast with the addition of bold red wine. This variation offers a robust and elegant flavor profile, perfect for special occasions or intimate gatherings.
**Balsamic Braised Pot Roast with Sweet Potatoes**: Experience a harmonious blend of sweet and savory flavors in this unique pot roast recipe. Tender sweet potatoes and earthy parsnips complement the rich beef, while balsamic vinegar adds a delightful tang.
**Balsamic Braised Pot Roast with Dried Fruit**: Embark on a culinary adventure with this exotic pot roast recipe. Dried apricots, cranberries, and raisins impart a sweet and tangy twist to the classic dish, creating a taste sensation that will leave you craving for more.
Each recipe is meticulously crafted to ensure a perfectly braised pot roast, bursting with flavor and tenderness. Whether you prefer the comforting embrace of a classic pot roast or crave a more adventurous culinary experience, our collection has something to satisfy every palate.
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.
BEST BRAISED BALSAMIC POT ROAST
This is the best pot roast I've ever had! Simple to make and so tasty. The gravy it makes is so delicious. The combination of ingredients gives it a flavor that excites your taste buds. It's best to use a cast-iron braising pot.
Provided by JimChicago52
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 4h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in large, heavy pot over medium-high heat. Season roast with salt and black pepper. Place flour into a shallow bowl and press roast into the flour to coat completely. Cook the meat in the hot oil until browned completely, about 5 minutes per side.
- Spread onion slices over the roast; pour red wine vinegar into the pot around the roast. Drizzle half the balsamic vinegar over the roast and pour the remainder around it. Spread half the crushed tomatoes over the roast and distribute the remaining tomatoes around it. Sprinkle thyme leaves over roast; drizzle hot sauce atop thyme.
- Cover the pot and roast in the preheated oven until the meat is very tender, about 3 1/2 hours.
Nutrition Facts : Calories 592.5 calories, Carbohydrate 29.2 g, Cholesterol 120.3 mg, Fat 37.1 g, Fiber 3.7 g, Protein 35.4 g, SaturatedFat 12.9 g, Sodium 290.7 mg, Sugar 1.9 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
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.
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!
Tips:
- Use a good quality balsamic vinegar for the best flavor. A cheap vinegar will not have the same depth of flavor and will not braise the pot roast as well.
- Brown the pot roast in a large Dutch oven or braising pan over medium-high heat before braising. This will help to develop a rich, flavorful crust on the meat.
- Add plenty of vegetables to the braising liquid. This will help to add flavor and nutrition to the pot roast.
- Simmer the pot roast for at least 2 hours, or until the meat is fall-apart tender. The longer you simmer the pot roast, the more flavorful it will be.
- Serve the pot roast with mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
Balsamic braised pot roast is a delicious and easy-to-make meal that is perfect for a special occasion or a weeknight dinner. The balsamic vinegar gives the pot roast a rich, flavorful crust, and the vegetables add a pop of color and nutrition. This dish is sure to please everyone at the table.
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