Classic Comforts: Balsamic Pot Roast
Classic comfort food just hits the spot! We've picked a few of our personal favorites, highlighting just how well Gil's Gourmet products adapts to the classics as well as the more contemporary recipes.
In this Pot Roast recipe we've added a little twist...Balsamic! Balsamic is a wonderful ingredient for braising. A perfect combination of tangy sweetness, it rounds out the richness of this roast nicely. We opted for one of our flavored balsamic vinegars, the Maple Balsamic. Adding even more depth and balance thanks to the earthy maple notes.
2 tablespoons California Extra Virgin Olive Oil
3-4lb. beef chuck roast
1 tablespoon salt
1 teaspoon cracked black pepper
6 carrots, peeled and split
4 celery stalks, split
2 small yellow onions, peeled and split
1 garlic bulb, top removed
1 cup beef broth
3/4 cup red wine
3/4 cup Maple Balsamic Vinegar
1 teaspoon fresh thyme
2 teaspoons fresh rosemary
Preheat oven to 300°F.
In a large dutch oven, preheat oil over high heat. Season chuck roast with salt and pepper. Sear seasoned roast on all sides until browned. Remove from the pan and set aside.
Add carrots, celery, onions and garlic to the pan. Sear the veggies until lightly caramelized (about 1-2 minutes) and remove from the pan, set aside.
Deglaze the pan with broth, wine and balsamic. Whisk, removing any of the delicious brown bits from the bottom of the pan and bring to a simmer. Once simmering, return the roast to the pan, cover, and place in the preheated oven.
Cook for 2 hours.
Remove from the oven, uncover, and turn the roast over carefully, using tongs. Add the veggies to the pan, cover and return to the oven.
Cook for 1 1/2 to 2 hours or until the vegetables are cooked and the roast is fall-apart tender. Let rest for 10 minutes before portioning and serving.