Balsamic Pot Roast

A tangy alternative to the standard pot roast with potatoes and carrots. Try it with a side of sauteed zucchini, a baked sweet potato, or steamed vegetables.

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 388 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon salt
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon whole black peppercorns
• 1 tablespoon dried savory
• 1 cup olive oil
• 1 tablespoon dried mint
• 3 cups beef stock
• 2 cups balsamic vinegar
• 1 (5 pound) blade chuck roast

Recipe Instructions

Step 1

Preheat oven to 250 degrees F (120 degrees C).

Step 2

Combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. Coat roast with the marinade, squeeze out excess air, and seal the bag. Marinate roast in the refrigerator, 8 hours to overnight.

Step 3

Melt butter in an oven-safe pot over medium heat. Transfer roast to hot butter, reserving marinade in bag. Cook roast until browned on all sides, 2 to 3 minutes per side. Place roast on a work surface.

Step 4

Pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Add broth and simmer until sauce is reduced by half, about 10 minutes. Return roast to pot and cover.

Step 5

Cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve meat with reduced sauce.