Zutaten für Balsamic Braised Pot Roast
- 1 cup dry red wine
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 2 tablespoons olive oil, divided
- 3 - 4 lbs chuck roast
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 large red onion, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes, undrained
- 1/2 cup dark raisins
- zest of 1 lemon (cut into strips for braising)
- 3 cups beef broth
- 1/2 cup Kalamata olives, pitted and finely chopped
- 1/4 cup fresh parsley, finely chopped
- zest of 1/2 lemon (for garnish mixture)
- 1 (16 ounce) package orzo pasta
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Balsamic Braised Pot Roast? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Balsamic Braised Pot Roast
- Preheat oven to 325°F (160°C).
- In a small bowl, whisk together the red wine, balsamic vinegar, and brown sugar. Set aside.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
- Sear the pot roast in the hot oil, about 8 minutes per side, until well browned.
- Remove the roast from the pot and set aside.
- Reduce heat to medium. Add the chopped onions to the pot and sauté until translucent and golden, about 10 minutes.
- Add the minced garlic and sauté for 1 minute more.
- Pour the wine mixture into the pot and bring to a boil, scraping up any browned bits from the bottom.
- Reduce heat to low and simmer for 3 minutes.
- Stir in the undrained crushed tomatoes, raisins, lemon zest strips, and beef broth. Bring to a gentle boil, then reduce heat to a simmer for 5 minutes.
- Return the pot roast to the pot.
- Bring the liquid back to a simmer, cover the pot, and place it in the preheated oven.
- Cook for 1 hour.
- Turn the meat, recover, and continue cooking for another 1 1/2 hours, or until the meat is incredibly tender and easily pierced with a fork.
- While the meat is braising, prepare the olive mixture: finely chop the Kalamata olives, parsley, and the zest of the remaining half lemon. Refrigerate until ready to use.
- Remove the roast from the oven. Transfer the meat to a cutting board and tent loosely with aluminum foil.
- Carefully degrease the cooking juices. Pour about 1 1/2 cups of the juices into a blender or food processor and puree until smooth.
- Pour the pureed sauce back into the remaining juices in the pot. Season with additional salt and pepper to taste.
- Cut the meat across the grain into thin slices.
- Return the sliced meat to the pot and coat it with the sauce. Keep warm over low heat.
- Cook pasta according to package directions. Drain well.
- Toss the cooked pasta with the chilled olive mixture and a portion of the sauce.
- Spoon the pasta onto serving plates, top with the tender pot roast slices, and serve with extra sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
67g
Fat
26g
Carbs
15g
