Maple-Balsamic Glazed Pot Roast

A delectable twist on the classic pot roast, this Maple-Balsamic Glazed Pot Roast offers a sweet and tangy flavor profile with fall-off-the-bone tenderness, perfect for savoring on cool autumn nights.

Prep time: 10 minutes
Cook time: 4 hours
Serves: 6

Ingredients

3 lbs chuck roast

2 tbsp olive oil

1 cup beef broth

1/2 cup maple syrup

1/4 cup balsamic vinegar

4 cloves garlic, minced

1 onion, sliced

4 carrots, chopped

3 potatoes, quartered

2 tsp salt

1 tsp black pepper

2 tbsp fresh rosemary, chopped

1 tsp thyme

Instructions

1. Preheat oven to 300°F.

2. Season the chuck roast generously with salt and pepper.

3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned.

4. Remove the roast and set aside. In the same pot, add garlic and onion, sauté until fragrant.

5. Stir in beef broth, maple syrup, and balsamic vinegar. Bring to a simmer.

6. Return the roast to the pot. Add carrots, potatoes, rosemary, and thyme.

7. Cover and transfer to the oven. Cook for 3.5 to 4 hours, or until the meat is tender.

8. Remove from oven, let it rest for 10 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 300°F for 20 minutes, or until heated through.

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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.