Balsamic Pot Roast with Rich Gravy
Chuck roast braised in a covered Dutch oven with carrots and baby potatoes, then finished with a sweet and tangy balsamic gravy.
Equipment
- Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 2 1/2-3 lb beef chuck roast
- 2 tbsp oil for searing
- 1 medium onion cut into 1 inch pieces
- 1 ½ tsp seasoning salt
- 1 ½ tsp garlic powder
- 1 ½ tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp black pepper divided, 1/4 tsp for the rub and 1/4 tsp for the sauce
- 3 large carrots peeled and cut into 1 1/2 inch pieces
- 1 ½ lb baby potatoes
- 1 ½ cup low sodium beef broth divided
- 2 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp honey
- 2 tbsp cornstarch 1 tbsp for the sauce and 1 tbsp mixed with 1 tbsp water to thicken
- ½ tsp paprika
- 2 tbsp ketchup optional
Instructions
Cooking
- Prep the pot. Heat the oven to 275 degrees F. Cook the onion in the oiled Dutch oven over medium-high heat until it begins to brown, then remove it.
- Season and sear. Rub the roast with the seasoning salt, garlic powder, Italian seasoning, onion powder, and 1/4 teaspoon pepper, then sear about 2 minutes per side until golden.
- Deglaze. Pour in 1/2 cup of the broth and scrape up the browned bits.
- Add the sauce. Return the onion with the carrots and potatoes. Whisk the remaining broth with the vinegar, tomato paste, Worcestershire sauce, honey, 1 tablespoon cornstarch, paprika, and 1/4 teaspoon pepper and pour it over.
- Roast. Cover and roast 3 to 3 1/2 hours, until the vegetables are tender and the meat pulls apart with two forks.
- Thicken the gravy. Move the roast and vegetables to a platter, simmer the liquid with the remaining cornstarch mixed with 1 tablespoon water and the ketchup until glossy, and add salt if needed.
Notes
Substitutions: Red wine vinegar with a little extra honey can replace the balsamic vinegar.
Tips: Pat the roast dry before searing and season the gravy only at the end.
Storage: Refrigerate within two hours for 3 to 4 days, using the gravy within 1 to 2 days, and reheat to 165 degrees F.