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Tender Pot Roast Recipe with Balsamic Rosemary and Root Vegetables

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A hearty and flavorful pot roast featuring balsamic vinegar, fresh rosemary, and caramelized root vegetables. This recipe combines stovetop searing and oven roasting to deliver tender, melt-in-your-mouth beef in under 2.5 hours.

Ingredients

Scale
  • 3 to 4 pounds chuck roast, trimmed of excess fat
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 cup low-sodium beef broth
  • 1/2 cup balsamic vinegar
  • 3 medium carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks (optional)
  • 2 medium red potatoes, quartered
  • 1 medium onion, cut into wedges
  • 2 tablespoons unsalted butter, melted
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Season the chuck roast generously on all sides with salt and black pepper.
  3. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Sear the roast for about 4-5 minutes per side until a rich brown crust forms.
  4. Remove the roast and set aside. Lower heat to medium, add minced garlic to the pot, and sauté for about 30 seconds until fragrant.
  5. Pour in the balsamic vinegar, scraping up browned bits from the pot bottom.
  6. Add the beef broth and stir to combine. Return the roast to the pot and nestle fresh rosemary sprigs around it.
  7. Cover the pot with a lid or foil and transfer to the oven. Roast for 1 hour and 45 minutes.
  8. While the roast cooks, toss carrots, parsnips, potatoes, and onions in melted butter and season with salt and pepper.
  9. After 1 hour and 45 minutes, remove the pot from the oven and add the vegetables around the roast. Cover and return to the oven for another 45 minutes to 1 hour until meat is fork-tender and vegetables are caramelized.
  10. Check doneness with a fork or meat thermometer (should reach about 190°F/88°C). If needed, roast 15-30 minutes longer.
  11. Remove from oven, transfer roast to a cutting board, and let rest for 10 minutes.
  12. Slice the roast and serve with the balsamic-rosemary roasted root vegetables, drizzling pan juices on top if desired.

Notes

If liquid reduces too quickly during roasting, add a splash of beef broth or water to maintain moisture. Use fresh rosemary for best flavor and remove sprigs before serving. Let the roast rest after cooking to keep it juicy. Adding root vegetables midway prevents them from becoming mushy. Setting a timer or phone alarm helps keep track of cooking times.

Nutrition

Keywords: pot roast, balsamic vinegar, rosemary, root vegetables, chuck roast, comfort food, easy dinner, oven roast

Find it online: https://chrisfeasts.com/tender-pot-roast-recipe-with-balsamic-rosemary-and-root-vegetables-easy-step-by-step-guide/