Balsamic and Onion Pot Roast
Servings 6
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp garlic olive oil or olive oil
- 3 lbs chuck roast trimmed
- Steak seasoning to taste
- Sea salt and freshly cracked pepper to taste
- 1½ cups beef broth
- ½ cup balsamic vinegar
- 3 tbsp tomato paste
- 1 yellow onion sliced into large chunks
- 1 red onion sliced into large chunks
- 7 cloves of garlic chopped
- 2 bay leaves
Instructions
- Preheat the oven to 325 degrees.
- Trim the chuck roast of as much fat as possible. Season both sides of the chuck roast with the steak seasoning, sea salt, and freshly cracked pepper to taste.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the meat on both sides for a few minutes until nice and brown.
- Deglaze the pan with beef broth, balsamic vinegar, and tomato paste. Cook for 2 minutes to reduce a little.
- Add the onions, garlic, and bay leaves, then cover with a lid and place it in the oven. Cook the pot roast for 3-4 hours, or until tender. (If you can, flip the meat halfway through cooking.)
- Remove the pot roast and place it on a cutting board with a foil tent.
- While the meat is resting, remove the bay leaves from the balsamic and onion sauce and skim as much fat from the top of the sauce.
- Place on the stove over medium-high heat and cook for 2-3 minutes, until it has reduced.
- Slice the pot roast and drizzle with the balsamic onion sauce. Enjoy.