Balsamic Rosemary Pot Roast with Root Veggies

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups baby carrots
• 2 cups diced red potatoes
• 1 cup diced parsnips
• 1 large onion, quartered
• 4 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 1/2 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried thyme

Steps

1. 1 Preheat oven to 325°F.
2. 2 Season beef with salt and pepper. Sear in hot olive oil in a Dutch oven until browned on all sides.
3. 3 Remove beef and set aside. Add carrots, potatoes, parsnips, and onion to the pot; cook until slightly softened.
4. 4 Stir in garlic, then add balsamic vinegar, beef broth, tomato paste, rosemary, and thyme.
5. 5 Return beef to pot, nestling it into the veggies. Cover and bake for 3 hours.
6. 6 After 3 hours, check for tenderness and continue cooking if needed. Adjust seasoning before serving.

Equipment

• Dutch oven

Variations

• Add a splash of red wine to the sauce for a deeper flavor.
• Swap in turnips or rutabaga for some of the other root veggies.

Substitutions

• If fresh rosemary isn't available, use 1 teaspoon of dried rosemary instead.
• For a gluten-free option, ensure your beef broth is certified gluten-free.

Pairings

• A bold red wine like Cabernet Sauvignon complements the robust flavors.
• A rustic loaf of crusty bread to soak up the savory juices.

Nutrition

Tips

• For even more flavor, marinate the beef in balsamic vinegar and rosemary for a few hours before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the pot during the last 15 minutes of cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a covered dish.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth or water to loosen.

Serving Suggestions

• Serve with a side of creamy mashed potatoes or buttered egg noodles.
• Pair with a crisp green salad for a balanced meal.

FAQ