Balsamic Oven Braised Pot Roast
A slow oven braised pot roast with balsamic vinegar, cabernet wine, garlic, potatoes, onions, and carrots.
Servings: 6 servings
Calories: 696kcal
Ingredients
- 2 tablespoon olive oil
- 4-5 lbs chuck roast
- 1 yellow onion sliced
- 4 cloves garlic minced
- 1 cup cabernet wine
- ½ cup balsamic vinegar
- 3 carrots cut into 1" chunks
- 4 cups red potatoes cut into 1" chunks
Instructions
- Preheat oven to 300 degrees F.
- Heat olive oil over medium-high heat in large dutch oven.
- Season chuck roast with salt and pepper on each side.
- Add chuck roast and brown on each side for 4-5 minutes.
- Remove chuck roast from dutch oven and set aside.
- Add sliced onion and garlic to dutch oven and cook for 5 minutes, until softened.
- Deglaze the pot with the red wine and balsamic vinegar, and stir well.
- Return the chuck roast to the dutch oven, along with carrots and potatoes. Season with salt and pepper to taste.
- Cover with lid and place in the oven.
- Cook for 3-3 ½ hours, until the pot roast is fork tender.
- Serve and enjoy!
Nutrition
Calories: 696kcal | Carbohydrates: 18g | Protein: 60g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 209mg | Sodium: 283mg | Potassium: 1438mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5135IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 7mg