Balsamic Braised Pot Roast

• Gluten free

• Meat

  • 1 Beef chuck roast (3 to 4 pounds, boneless
  • 3 Celery ribs with, leaves

• Produce

  • 2 Bay leaves
  • 2 Carrots, medium
  • 3 Garlic cloves
  • 1 Onion, medium
  • 4 Sage, fresh leaves
  • 1 Sweet potato, large
  • 1 small bunch Thyme, Fresh sprigs
  • 3 Turnips, medium

• Canned Goods

  • 1 can Beef broth
  • 1 cup Red wine or beef broth, dry

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1/4 cup Cornstarch
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1/4 cup Water

Found on tasteofhome.com

Description

Ingredients

• 1 boneless beef chuck roast (3 to 4 pounds)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 3 celery ribs with leaves, cut into 2-inch pieces
• 2 medium carrots, cut into 1-inch pieces
• 1 medium onion, coarsely chopped
• 3 medium turnips, peeled and quartered
• 1 large sweet potato, peeled and cubed
• 3 garlic cloves, minced
• 1 cup dry red wine or beef broth
• 1 can (14-1/2 ounces) beef broth
• 1/2 cup balsamic vinegar
• 1 small bunch fresh thyme sprigs
• 4 fresh sage leaves
• 2 bay leaves
• 1/4 cup cornstarch
• 1/4 cup cold water

Directions

• Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pan. Add celery, carrots and onion to the pan; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in broth, vinegar and herbs. Return roast to pan; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender. Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables. Yield: 8 servings.

Nutrition