Ingredients for Balsamic Roast
- 3-4 lbs Chuck Roast
- 1 tbsp coarse ground black pepper
- 1 large chopped onion
- 1 cup balsamic vinegar
- Soy Sauce
- 2 tbsp cold water
- Brown Sugar
- Beef Broth
- Dry White Wine
- Garlic Cloves
- 2 bay leaves
- 2 cups chopped potatoes
- 1 cup chopped celery
- 2 cups chopped carrots
- 1 tbsp arrowroot starch
- 2 tbsp olive oil
- 4 sprigs fresh thyme
- 1 tsp salt
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How to Make Balsamic Roast
- Preheat oven to 325°F (160°C).
- Generously season the roast (approximately 3-4 lbs) with 1 tablespoon of coarse ground black pepper.
- Place 1 large chopped onion in a high-sided roasting pan. Place the roast on top of the onions.
- In a large bowl, whisk together 1 cup balsamic vinegar, 2 tablespoons olive oil, 4 sprigs fresh thyme, 2 bay leaves, and 1 teaspoon salt. Pour this mixture into the roasting pan.
- Cover the roasting pan tightly with foil. Cook for 3 to 3 1/2 hours. Add 2 cups of chopped carrots, 2 cups of chopped potatoes, and 1 cup of chopped celery 45 minutes before the end of cooking time.
- Once cooked, carefully remove the meat and vegetables from the roasting pan. If desired, strain the cooking liquid to remove solids. Bring the cooking liquid to a boil over medium-high heat. Reduce heat to low and simmer until the liquid has reduced by half (about 15-20 minutes). In a small bowl, whisk together 1 tablespoon of arrowroot starch (or cornstarch) with 2 tablespoons of cold water to form a slurry. Gradually whisk the slurry into the reduced cooking liquid. Continue to simmer until the gravy has thickened.
- Serve the delicious balsamic gravy over the cooked meat and vegetables. Garnish with fresh thyme sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
99g
Fat
120g
Carbs
19g
