Balsamic Pot Roast - Sweet and Savory Meals

Pat dry the beef with paper towels and season it with salt and pepper.

Place a large pot or Dutch oven over high heat and add two tablespoons of canola oil.

Once the oil is hot, add the pot roast and brown on both sides for 3-5 minutes on each side or until nicely browned. Set aside.

Add the diced onion to the pan and cook for 1-2 minutes. Add the garlic, thyme, rosemary, and oregano. Stir and cook for 1-2 minutes.

Add 1 cup of the broth and scrape the bottom of the pan well.

Add the rest of the broth, Worcestershire sauce, balsamic vinegar, molasses, and brown sugar. Stir to combine.

Add the beef, carrots, and potatoes, and top with fresh rosemary and bay leaves.

Preheat oven to 325 degrees F. Cover and cook in the oven for 3-4 hours or until fork-tender.

Discard the bay leaves before serving.

To make the sauce into a glaze, strain the liquid out after cooking, spoon off the fat, and discard it. Place the mixture in a small sauce pan and cook on medium heat until thickened, about 10-12 minutes.

Garnish with fresh parsley and herbs when serving.

Equipment Needed

Spice Level: