Balsamic Braised Pot Roast Recipe

Ingredients for Balsamic Braised Pot Roast

• Dry Red Wine
• Balsamic Vinegar
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• Chuck Roast
• Kosher Salt
• Ground Black Pepper
• Red Onions
• 4 cloves garlic, minced
• Diced Tomatoes
• Dark Raisin
• Lemons, Zest Of
• 1 cup beef broth
• Kalamata Olive
• 1/4 cup fresh parsley, chopped
• Lemon, Zest Of
• Orzo Pasta

How to Make Balsamic Braised Pot Roast

1. Preheat oven to 325°F (160°C).
2. In a small bowl, whisk together the red wine, balsamic vinegar, and brown sugar. Set aside.
3. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
4. Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
5. Sear the pot roast in the hot oil, about 8 minutes per side, until well browned.
6. Remove the roast from the pot and set aside.
7. Reduce heat to medium. Add the chopped onions to the pot and sauté until translucent and golden, about 10 minutes.
8. Add the minced garlic and sauté for 1 minute more.
9. Pour the wine mixture into the pot and bring to a boil, scraping up any browned bits from the bottom.
10. Reduce heat to low and simmer for 3 minutes.
11. 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.
12. Return the pot roast to the pot.
13. Bring the liquid back to a simmer, cover the pot, and place it in the preheated oven.
14. Cook for 1 hour.
15. 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.
16. 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.
17. Remove the roast from the oven. Transfer the meat to a cutting board and tent loosely with aluminum foil.
18. Carefully degrease the cooking juices. Pour about 1 1/2 cups of the juices into a blender or food processor and puree until smooth.
19. Pour the pureed sauce back into the remaining juices in the pot. Season with additional salt and pepper to taste.
20. Cut the meat across the grain into thin slices.
21. Return the sliced meat to the pot and coat it with the sauce. Keep warm over low heat.
22. Cook pasta according to package directions. Drain well.
23. Toss the cooked pasta with the chilled olive mixture and a portion of the sauce.
24. Spoon the pasta onto serving plates, top with the tender pot roast slices, and serve with extra sauce on the side.