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Steph's Easy Balsamic Pot Roast

Recipe bystudioroom

My spin on pot roast uses balsamic vinegar instead of wine. Inexpensive "balsamic" vinegar works great. I also use a generous amount of fresh herbs so go large on those proportions.

Serves 2


1.5 lb beef 'chuck roast'
2 cups of beef or chicken stock
2 medium sized onions chopped
2 large carrots in chunks
1/2 cup of balsamic vinegar
3 tablespoons of olive oil
2 tablespoons of tomato paste
1 bunch of fresh parsley
1 large sprig of fresh thyme
1 small sprig of rosemary
2 bay leaves
1 teaspoon of demi glace (optional)
Salt & Pepper

  1. Season the beef with salt and peper.
  2. In a heavy pot (I like enameled cast iron) heat the olive oil on medium high heat and sear the beef.
  3. Once the beef is browned, remove it from the pot and set it aside.
  4. Add the chopped onions to the pot then add the balsamic vinegar and "deglaze" the pot, scraping up any bits that are stuck to the bottom. Continue to cook the onoins & vinegar on medium high for about 1 or 2 minutes.
  5. Reduce the heat to medium low and add all the herbs. You might want to tie them all together with a strich for easy removal when you're done.
  6. Add the tomato paste, and set your beef back on top, then add your carrots.
  7. Now add your stock.
  8. Bring all this goodness to a simmer and then turn the heat to low, and put a lid on it for at least 2 hours.
  9. Check the pot roast occasionally. It should be on a low simmer for a continuous 2 hours. If it get's dry, add more stock.
  10. After 2 hours remove the beef & carrots to a bowl (you might want to put a lid on the bowl to keep this hot)
  11. Then turn up the heat and reduce the sauce that's left in the pan. Add demi glace if you have it. Taste the sauce and add any other seasoning as desired.
  12. Amazing when served with mashed potatoes



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