Ingredients for Balsamic Pot Roast With Onions And Mushrooms
- Dried Porcini Mushrooms
- 1 cup Beef Broth
- 3-4 pounds Boneless Chuck Roast
- 1 1/2 teaspoons Coarse Salt
- 1 teaspoon Fresh Ground Black Pepper
- 1 tablespoon Olive Oil
- 2 medium Yellow Onions, sliced
- 1 pound Cremini Mushrooms, sliced
- 4-6 cloves Garlic, minced
- Fresh Rosemary
- 1/2 cup Balsamic Vinegar
- Sugar
- Italian Parsley
- 1 tablespoon Worcestershire Sauce
- 4-5 sprigs Fresh Thyme
- 1 tablespoon Cornstarch
- 2 tablespoons Cold Water
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How to Make Balsamic Pot Roast With Onions And Mushrooms
- Preheat oven to 325°F (160°C).
- Season the roast generously with salt and pepper.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned.
- Remove the roast from the pot and set aside.
- Add onions and mushrooms to the pot and cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in balsamic vinegar, beef broth, and Worcestershire sauce. Bring to a simmer.
- Return the roast to the pot. Add thyme sprigs.
- Cover the pot and transfer to the preheated oven.
- Cook for 2-2.5 hours, or until the roast is fork-tender.
- Remove the roast from the pot and let it rest for 10-15 minutes before slicing.
- Skim off excess fat from the cooking liquid.
- Thicken the sauce (optional): Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir into the cooking liquid and simmer until thickened.
- Slice the roast and serve it over mashed potatoes, rice, or your favorite side dish, drizzled with the balsamic sauce.
Nutrition Information (Approximate per serving)
Sodium
262 g
Sugar
43g
Fat
189g
Carbs
7g
