Balsamic Roast Recipe

Ingredients for Balsamic Roast

• Chuck Roast
• Black Pepper
• 1 large onion, chopped
• Balsamic Vinegar
• Soy Sauce
• Water
• Brown Sugar
• Beef Broth
• Dry White Wine
• Garlic Cloves
• 2 bay leaves
• Potatoes
• Celery Ribs
• Carrots
• Arrowroot

How to Make Balsamic Roast

1. Preheat oven to 325°F (160°C).
2. Generously season the roast (approximately 3-4 lbs) with 1 tablespoon of coarse ground black pepper.
3. Place 1 large chopped onion in a high-sided roasting pan. Place the roast on top of the onions.
4. 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.
5. 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.
6. 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.
7. Serve the delicious balsamic gravy over the cooked meat and vegetables. Garnish with fresh thyme sprigs (optional).