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| 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."
Ingredients :
- 1 (5 pound) blade chuck roast
- 2 cups balsamic vinegar
- 1 cup olive oil
- 1 tablespoon salt
- 1 tablespoon whole black peppercorns
- 1 tablespoon dried savory
- 1 tablespoon dried mint
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon butter
- 3 cups beef stock
Instructions :
| Prep : 15M | Cook : 15M | Ready in : 14H35M |
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- 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.
- Preheat oven to 250 degrees F (120 degrees C).
- 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.
- 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.
- 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.
Notes :
- Onion broth can be substituted for the beef broth if desired.
- Depending on the shape of the bag, bowl, and roast, you may need to add more vinegar and oil to cover the roast.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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