Best 3 Pot Roast With Balsamic Onions Recipes

Indulge in a culinary symphony with our pot roast recipe, an enticing fusion of flavors that will tantalize your taste buds. This classic dish, elevated with balsamic onions, promises a tender and succulent roast enveloped in a rich, flavorful sauce. Prepare to embark on a culinary journey that blends tradition with a touch of innovation, resulting in a dish that will leave you craving for more. As you delve into the article, you'll also discover a treasure trove of complementary recipes, including a delightful balsamic vinegar reduction, a savory mushroom gravy, and a refreshing herb-infused oil. These accompaniments will elevate your pot roast experience, adding layers of flavor and complexity that will turn an ordinary meal into an extraordinary feast. So, gather your ingredients, fire up your kitchen, and let's embark on this culinary adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

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.

BALSAMIC POT ROAST (CROCK POT)

Balsamic Pot Roast (Crock Pot) image

Balsamic vinegar and rosemary give this pot roast a great flavor. Serve with cooked egg noodles or mashed potatoes.

Provided by Outta Here

Categories Roast Beef

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 lbs beef round steak, trimmed of fat
2 tablespoons olive oil
1 large onion, sliced
2 cups baby carrots, peeled
2 garlic cloves, crushed
1 cup beef broth
1 teaspoon low-sodium beef bouillon granules
1/4 cup balsamic vinegar
1/2 teaspoon dried rosemary, ground
1 cup diced tomato (canned)
2 tablespoons cornstarch
1/4 cup water

Steps:

In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
Scatter the onion, carrots and garlic around the beef.
In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef.
Pour the tomatoes on top.
Season with pepper.
Cover the slow cooker, and cook on low for 8 hours.
When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.
Turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water. Serve it with the beef.

Nutrition Facts : Calories 70.7, Fat 3.6, SaturatedFat 0.5, Sodium 140.9, Carbohydrate 8.8, Fiber 1.6, Sugar 4.1, Protein 1.1

SLOW COOKER BALSAMIC POT ROAST RECIPE

Slow Cooker Balsamic Pot Roast Recipe image

Provided by Camille

Yield 8

Number Of Ingredients 15

Ingredients

2 Tablespoons olive oil
1 (3-4 pound) boneless beef chuck roast
Salt and pepper, to taste
1 pound baby carrots
3 stalks celery (diced)
1 onion (sliced)
1/2 cup balsamic vinegar
1 cup tomato juice
1 (14.5 ounce) can beef broth
3 teaspoons minced garlic
1 teaspoon dried thyme
1/2 teaspoon ground sage
2 bay leaves
3 Tablespoons corn starch
3 Tablespoons cold water

Steps:

Add olive oil to a large saucepan over medium-high heat.
Season roast with salt and pepper, to taste.
Place roast in pan and sear on all sides.
Remove from saucepan and place in a slow cooker sprayed with nonstick cooking spray.
Cover roast with carrots, celery and onion.
In a bowl, mix together balsamic vinegar, tomato juice, beef broth, garlic, thyme, and sage. Pour over the roast.
Place 2 bay leaves on top and cover with lid.
Cook on low for 9-10 hours.
When done cooking, remove roast and vegetables and keep warm.
Skim the fat off the liquid and pour liquid into a saucepan over medium-high heat.
In a small bowl, whisk together corn starch and cold water; pour into the saucepan and mix well.
Bring to a boil and let cook for a few minutes or until it starts to thicken.
Serve gravy with pot roast and vegetables.

Nutrition Facts : Servingsize 1 serving, Calories 341 kcal, Fat 28 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 2853 mg, Carbohydrate 5 g, Sugar 0 g, Protein 20 mg

Tips:

For a richer flavor, use a combination of beef broth and red wine in the braising liquid.
Sear the beef roast on all sides before braising it to brown the meat and develop flavor.
Add aromatic vegetables like carrots, celery, and onions to the braising liquid for extra flavor.
Use a Dutch oven or slow cooker to braise the roast for tender, fall-apart results.
Let the roast rest for 15-20 minutes before slicing and serving to allow the juices to redistribute.

Conclusion:

This pot roast with balsamic onions is a classic comfort food dish that is easy to make and packed with flavor. The combination of tender beef, caramelized onions, and rich sauce makes this a perfect meal for a special occasion or a weeknight dinner. Serve it with mashed potatoes, roasted vegetables, or a simple salad for a complete meal.