Balsamic Pot Roast

  • Prep 20 min
  • Total 4 hr 30 min
  • Servings 5

Ingredients

  • 2 1/2 pounds beef round roast
  • 4 onions
  • 5 carrots
  • 1 cup balsamic vinegar
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons mustard
  • 1 tablespoon honey
  • 4 cloves garlic (grated)
  • Salt and pepper

Steps

  • 1
    Preheat the oven to 300°F.
  • 2
    Slice the onions and carrots and place them in the bottom of a Dutch oven.
  • 3
    Place the roast on top of them.
  • 4
    Mix the rest of the ingredients to form the sauce. Pour the sauce over the roast and veggies. The liquid level will be below the veggies at this point. Cover and cook for one hour.
  • 5
    Remove the pot from the oven. You will notice that the liquid is now about one inch up the side of the meat. Stir the veggies and flip the meat, then put it back in the oven for another hour.
  • 6
    Repeat step 5 and cook the roast for a third hour, this time with the cover off.
  • 7
    Flip one final time, and cook for the fourth hour (still with the cover off).
  • 8
    Remove from the oven and allow to cool. Serve with dinner rolls and veggies.
  • 9
    Optional: Place an additional cup of balsamic vinegar on the stovetop on low while the roast is cooking. Reduce it to 1/4 cup. It will be thick. Serve as a glaze with the pot roast.
  • 10
    This dish could be made in a slow cooker, but I would add a few cups of beef stock in order to start with more liquid. You won't end up with the nice browned edges with this method.

No nutrition information available for this recipe
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