Balsamic Roast

Elevate your dinner menu with this aromatic and tender Balsamic Roast, a dish that’s as hearty as it is flavorful. Featuring a melt-in-your-mouth beef chuck roast slow-roasted with fresh herbs, balsamic vinegar, and a medley of vegetables, this recipe strikes the perfect balance between savory and tangy. A rich balsamic reduction infuses the beef and veggies—think carrots, potatoes, and onions—with incredible depth of flavor, while fresh rosemary and thyme add an herby aroma. Perfect for cozy family dinners or special occasions, this one-pot dish requires minimal hands-on prep and fills your home with irresistible, comforting scents as it roasts to perfection. Serve it with a drizzle of the luscious pan juices for a meal that’s wholesome and unforgettable.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 cup Balsamic vinegar
• 1 cup Beef broth
• 4 cloves Garlic cloves, minced
• 2 sprigs Thyme, fresh (or 1 teaspoon dried)
• 2 sprigs Rosemary, fresh (or 1 teaspoon dried)
• 1 large Onion, sliced
• 4 medium Carrots, peeled and cut into chunks
• 4 medium Potatoes, quartered

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the beef chuck roast dry with paper towels and season generously with salt and black pepper on all sides.

Step 3

In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.

Step 4

Sear the beef roast in the hot oil for 3-4 minutes on each side until browned. Remove it from the skillet and set aside.

Step 5

In the same skillet, add balsamic vinegar and scrape the bottom to deglaze the pan, incorporating any browned bits.

Step 6

Stir in beef broth and minced garlic, letting the mixture simmer for about 2 minutes.

Step 7

Return the roast to the skillet. Add thyme and rosemary sprigs, arranging them on top of the roast.

Step 8

Scatter the sliced onion, carrots, and potatoes around and over the roast.

Step 9

Cover the skillet or Dutch oven with its lid (or tightly with foil if using a roasting pan) and transfer it to the preheated oven.

Step 10

Roast for 3 to 4 hours, or until the beef is fork-tender and the vegetables are cooked through.

Step 11

Remove the skillet from the oven and allow the roast to rest for 10 minutes before serving.

Step 12

Serve slices of the roast with the caramelized vegetables and pan juices drizzled over the top.

Nutrition Facts

Serving size	2387.1 grams (2387.1g)

Amount per serving	% Daily Value*
Calories	4105

Total Fat 301.50g	387%
Saturated Fat 113.70g	569%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 6700mg	291%
Total Carbohydrate 93.00g	34%
Dietary Fiber 12.60g	45%
Total Sugars 58.00g
Protein 255.00g	510%

Vitamin D 0IU	0%
Calcium 432mg	33%
Iron 41mg	229%
Potassium 5641mg	120%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 24.8%

Carbs: 9.1%