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Balsamic & Tomato Pot Roast with Veggies

10/09/2012 *Sara-Marie* 0 Comments

Pinterest is a wonderful place to get inspired for many things, but my favorite pins are recipes! Today's dinner was inspired by this pin for Balsamic & Onion Pot Roast. It's very rare for me to ever make a recipe as is, so below is my take on the recipe and lots of pictures along the way!

Balsamic & Tomato Pot Roast with Veggies
  • 2-3 pound boneless chuck roast
  • salt & pepper, to taste
  • liberal amounts of onion powder, garlic powder, and Herbes de Provence
  • ghee, coconot oil, olive oil, or other fat of choice
  • 1 cup beef stock, reduced by 1/2 
  • 1/4 cup beef stock, not reduced
  • 1 large white onion, thickly sliced
  • 1 large sweet potato, cubed 
  • 1/2 pound of baby carrots (about 1/2 of the 16 oz package pictured below)
  • 1 can of tomato sauce
  • 1/2 cup balsamic vinegar

1. Preheat the oven to 300 degrees F and heat a Dutch Oven over medium heat on the stove top.

2. In a separate and small sauce pan, add 1 cup of beef stock and reduce by 1/2.
All three of these will make the sauce, but first reduce the beef stock by half before adding the others

3. Quickly prep veggies.

I like to cheat by always having baby carrots on hand. Just throw in the pot!

4. Liberally season meat with salt, pepper, onion powder, garlic powder, and Herbes de Provence.
5. Melt cooking fat of choice (I used ghee) in dutch oven and sear meat on all sides.
Don't skip this step. It's worth it.
6. After all sides are seared, remove the meat from dutch oven and place on a plate. Add a bit more cooking fat and saute onions for a few minutes.

7. After onions have slightly browned, add sweet potatoes, carrots, and 1/4 cup of beef stock (not the reduced one).
Using the extra liquid now in the pot, scrape up any brown bits using a wooden spoon. Adds flavor!
8. By this time, the beef stock that has been reducing should be good to go. Add the balsamic and tomato sauce and mix well.

9. Snuggle the meat back into the dutch oven and pour the sauce over everything
10. Bring sauce to a simmer, cover and transport to the oven.

11. Slow cook the pot roast for 4-6 hours. Timing depends on the size of your roast, and whether or not the meat was at room temperature prior to beginning to cook. Mine was done in about 4 1/2 hours. 

12.  Once done, shred meat with two forks and serve!
Check out all the juice that the meat releases while slow cooking! This picture is from when I did a sneak peak after about 3 hours


13. Enjoy!

My hubby and I really enjoyed this. It's that warm, comforting meal that is perfect for fall and winter nights. We will be making it again! As my husband said, "Yummy is an understatement!"

What's your favorite pot roast recipe?

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