Balsamic Oven Braised Pot Roast
A slow oven braised pot roast with balsamic vinegar, cabernet wine, garlic, potatoes, onions, and carrots.
Prep Time10 minutes mins
Cook Time3 hours hrs
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 696kcal
- 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
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!
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