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