Herb-Infused Balsamic Pot Roast

A delectable twist on the classic pot roast, our Herb-Infused Balsamic Pot Roast merges savory and sweet flavors, perfect for cozy family dinners.

Prep time: 15 minutes
Cook time: 3 hours
Serves: 6

Ingredients

3 lb chuck roast

2 tbsp olive oil

1 tbsp sea salt

1 tsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 cup beef broth

1/2 cup balsamic vinegar

2 tbsp honey

2 sprigs rosemary

2 sprigs thyme

4 cloves garlic, minced

1 large onion, sliced

3 large carrots, cut into 2-inch pieces

4 large potatoes, quartered

Instructions

1. Preheat oven to 325°F.

2. Heat olive oil in a Dutch oven over medium-high heat.

3. Season chuck roast with sea salt, black pepper, garlic powder, and onion powder.

4. Sear roast on all sides in the hot oil until browned, about 4 minutes per side.

5. Remove roast and set aside.

6. Add onion, carrots, and potatoes to the Dutch oven, sauté for 5 minutes.

7. Return roast to the pot and add beef broth, balsamic vinegar, honey, rosemary, thyme, and minced garlic.

8. Cover and transfer to preheated oven. Roast for 3 hours.

9. Remove from oven, let rest for 10 minutes before slicing and serving.

Storage

Allow the pot roast to cool completely and store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 325°F for 20-25 minutes, or until heated through. Alternatively, microwave individual servings on a microwave-safe plate until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.