If you’re looking for something a bit different, and if you’re like me and love anything with Balsamic vinegar, here’s a super easy pot roast for you. You don’t even need to brown this & I love skipping that messy step. 🙂 Do plan ahead for a long marinade, though.
This Balsamic Pot Roast is great with mashed potatoes. Especially a good thick garlic mashed. This time the Italian flair prompted me to serve it with pasta. And pot roast isn’t cheap, anymore, so simple Glazed Carrots help keep the cost of the meal down & are so delish as a side for any winter meal.
This pot roast makes a lot of thin sauce. If you’d like it thicker, add about a heaping teaspoon of cornstarch with a little water. Bring the sauce to a simmer and stir in the cornstarch mixture. With all this vinegar, as you might imagine, this sauce is an aromatic, heady brew of flavors. We love it as is, but if you’d like to tone things down a bit, try a touch of brown sugar in the sauce.
Look for pot roasts on sale, and any time from the Christmas holiday up to about mid-February is the perfect time to buy at rock bottom prices. With all the special high-end roasts sold around Christmas and New Years, there is an abundance of regular old chuck – and its fairly inexpensive. I love the leftovers this roast makes; it just gets better and better.
Balsamic Marinated Pot Roast
- 3 pound chuck roast
- 3 large cloves garlic slivered
- 2 tablespoons chopped fresh rosemary or abt 1 1/2 teaspoons dried
- 1 cup balsamic vinegar
- 3 medium onions, sliced in half then in thin slices
- pinch of salt and pepper
- 1 14.5 ounce canned tomatoes, chopped with juice
Poke holes all over meat and insert slivers of garlic. Place in a nonreactive pan (a glass baking dish or large Ziploc bag will work, too.) Combine rosemary and vinegar, pour over meat, turning to coat. Refrigerate overnight.
When ready to cook, heat oven to 350 degrees. Spread onions in a large casserole or roasting pan. Nestle meat into onions and pour marinade over all. Add tomatoes and juice over the top. (No need to stir.)
Cover tightly with lid or foil and cook until easily pierced by fork, three to three and a half hours. Remove lid and allow to rest for 10 minutes. Defat juices if desired and pass with roast.
If you wish, you may slightly thicken juices with a teaspoon to a teaspoon and a half of cornstarch mixed with a bit of water. Stir into juices, bring to a simmer and serve.
From the kitchen of http://www.frugalhausfrau.com, adapted from Fine Cooking.
You know I’ll be bringing this to our Throwback Thursday #24 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me! Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the posts or enter your own!
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