Thanksgiving has come to an end. We can now (officially) deck the halls. My halls have been decked for quite some time now but if you are behind the game, I have no judgments. The place where my judginess usually resides has been filled with visions of sugarplums and Hallmark movies.
We are hitting that time of year when the calendar is almost as full as our bellies and our wallets are as thin as the Grinch’s heart. We need meals that don’t take much mind but are hearty, so that we have the energy to shop from the couch.
I don’t do the shopping in our household. Unless, of course, we are talking about a quick trip to Sephora. No no no, Daniel is the shopper. It’s his spiritual gifting. He can find the perfect present for anyone, on mega sale, and with a “throw-in” gift for good measure. I am so thankful for this since my love language is so very not gift giving. In fact, I can’t think of anything more stressful than having to buy a gift for someone.
Scented candle, anyone?
But when Daniel is done dragging me from shop to holiday shop, we want to come home to something warm and comforting. Maybe something that has been in the oven for about 4 hours now and is pull-apart-ready. Like this Balsamic Pot Roast with Fresh Herbs and Garlic, for instance.
We caramelize the onions, mushrooms, and garlic respectively before we take a well-salted chuck roast to a heated Dutch oven to sear all those sides. And a toss in of fresh cherry tomatoes, herbs, balsamic, beef broth and those previously caramelized onions, mushrooms and garlic before we cover and let cook long and low.
Your house will smell fresh and inviting. It’s the kind of meal that is just needed when our feet hurt and our schedules are jammed. And once you’re full, I highly suggest you take the leftover beef and slop it together with some red wine and a can of San Marzano tomatoes sauce for the best beef bolognese you ever did have. Taking our leftover game to Michael-Jordan-level.
And while you deck the halls and bake up all the Christmas recipes (You want to make these recipes), don’t forget to snuggle on the couch a little longer, watch all the bad movies, put up some extra lights, eat an extra chai-sugared molasses cookie, and let holiday cheer wash all over you.
Balsamic Pot Roast with Fresh Herbs and Garlic
This recipe for Balsamic Pot Roast with Fresh Herbs and Garlic shreds easily and has a perfect mix of savory, sweet and acidic.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6–8 servings 1x
Ingredients
4 tablespoons olive oil
2 medium onions
1 1/2 cup sliced crimini mushroom
4 garlic cloves, crushed
3–4 pound beef chuck roast
Kosher Salt, plenty
1 1/2 cherry or grape tomatoes
5 sprigs of rosemary
5 sprigs of thyme
2 bay leaves
2 teaspoons freshly cracked pepper
1/2 cup balsamic
3–4 cup beef stock
*balsamic glaze for topping*
Instructions
Preheat the oven to 275 degrees.
Place 2 tablespoons of olive oil in a dutch oven over medium/high heat. Cut the two medium onions in half. Once the olive oil is starting to steam, add the onions until just browned on each side then remove. Add more olive oil as needed. Add the mushrooms and crushed garlic and cook until browned. Remove from the dutch oven and set aside with the onions.
Generously salt both sides of the chuck roast. Add the remaining 2 tablespoons of olive oil into the seasoned dutch oven. Sear the meat on each side until it releases from the bottom of the pan. About 4-5 minutes.
Add the onions, mushrooms, and garlic back into the pot with the roast. Add the tomatoes, rosemary, thyme, bay leaves, cracked pepper, and balsamic vinegar. Pour in the beef stock until it just reaches the top of the roast.
Cover with the lid and bake for 1 hour per pound.
Remove rosemary, thyme, bay leaves before serving.
Keywords: balsamic, cast iron, dinner, pot roast
HOLY YUM! This looks so dang delicious. Definitely want to make this roast this weekend!
AND… I’m super jealous that your man likes to shop/gift giving. My guy practically has to have teeth pulled in order to go out and buy something- he has other good qualities tho. 🙂
haha! Love that 🙂 Oh yes, I’m very lucky… I HATE shopping! He is the one that forces ME to go shopping with him 🙂
Oh my gosh, that pink Dutch oven tho! Pot roast reminds me of my brother, was his favorite meal. Totally diggin anything that makes the house smell amazing!
Awe that’s so sweet, Christina!
It looks delicious! Is there anyway to make this recipe in a slow cooker?
Sure thing! Once you’re finished with the searing and cooking the onions, mushrooms etc. Put all ingredients into a slow cooker and cook on high. I’d add about an extra hour to the cook time. Good luck!
This was fantastic! I made this a few weeks ago for my husband and our friend Nathan, and it was wonderful. I’m excited to make it again soon.
Thank you so much, Tyler!!! I absolutely LOVE hearing this 🙂