Balsamic Braised Pot Roast Food

BALSAMIC BRAISED POT ROAST

Steps:

• Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.

BRAISED POT ROAST WITH VEGETABLES

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

BALSAMIC-BRAISED POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Stir together the wine, vinegar and sugar; set aside.
• Heat the olive oil in a heavy Dutch oven over medium heat.
• While the pan is heating, dry the meat with paper towels.
• Sprinkle with about 1/2 teaspoon each salt and pepper.
• Place in the pot and brown well, about 8 minutes per side.
• Remove from the pan.
• Turn the heat to medium-low.
• Put the onions into the pan and sauté until translucent and golden, about 10 minutes.
• Add the garlic; sauté 1 minute.
• Stir in the wine mixture.
• Bring to a boil and continue cooking at a low boil 3 minutes.
• Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
• Bring to a boil, reduce the heat and simmer 5 minutes.
• Put the pot roast back into the pan.
• Bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
• Cook 1 hour.
• Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork.
• While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
• Refrigerate until ready to use.
• Remove the roast from the oven.
• Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
• Degrease the cooking juices.
• Purée about 1 1/2 cups and pour back into the remaining juices.
• Add more salt and pepper if needed.
• Cut the meat across the grain in thin slices.
• Put into the sauce.
• Keep warm on low heat.
• Cook the pasta according to package directions.
• Drain well.
• Pour into a large serving bowl.
• Toss with the olive mixture and some of the sauce.
• Spoon onto serving plates along with the meat.
• Serve extra sauce to the side.
• Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.

BRAISED SUNDAY POT ROAST

Steps:

• Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
• Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
• Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).

BALSAMIC BRAISED POT ROAST RECIPE - (4.4/5)

Steps:

• Preheat oven 325 Sprinkle roast with salt and pepper. In an ovenproof dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pan. Add the celery, carrots and onion to the same pan; cook and stir until tender. Add the turnips, sweet potato and garlic; cook one minute longer. Add the wine (or broth), stirring to loosen browned bits from pan. Stir in the broth, vinegar and herbs. Return roast to pan; bring to a boil. Cover and bake for 2 1/2 to 3 hours or until meat is tender. Remove beef and vegetables; keep warm. Discard the bay leaves from cooking liquid; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking liquid. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Serve with pot roast and vegetables. Best pot roast EVER!

FALLING APART BRAISED POT ROAST WITH VEGETABLES

Steps:

• Sear pot roast on both sides on high heat.
• Dice onion in large chunks.
• Cut carrots into thick rounds.
• Put can of tomatoes and juice in pot.
• Put tomatoes with liquid, onions and carrots back into pan you seared meat in, put meat on top of veggies, fill with 1/2 strength beef stock until it is 1/2 way up the side of the meat.
• Season lightly with salt/pepper.
• Add garlic.
• Cover pot.
• Set stove so it slowly simmers the pot - med-low to low.
• As it cooks, periodically check the liquid level, take some out if covering the meat more than half way, add some if less.
• After 3 hours, quartered the mushrooms, place them in the pot, rearrange the meat so the mushrooms are under the meat and liquid is halfway up the beef.
• Check flavor, add salt/pepper as needed - add a little water if flavor is too strong instead of stock.
• After 1.5 hours, cut the zucchini and summer squash into large chunks, place in pot, also rearrange meat so it is on top of the veg and liquid is halfway up the meat.
• During cooking, check liquid levels so the meat is not covered; causing a stewing effect instead of braising. Take liquid out and out into a container for when you need to add liquid later.
• Periodically baste meat with the liquid in the pot.
• Always leave pot covered or else meat will dry up.
• Full cooking time is 5 to 6+ hours, depending on how much you would like to cook it. I cook it until it can be torn apart with a fork and the meat is falling apart.

POT ROAST WITH BALSAMIC ONIONS

Steps:

• Season roast with salt, pepper, and garlic powder.
• Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
• Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
• Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

BALSAMIC-BRAISED POT ROAST

Steps:

• 1. Preheat oven to 325. Stir together the wine, vinegar and sugar; set aside. 2. Heat olive oil in heavy Dutch oven over medium heat. Dry meat with paper towels. Sprinkle with about 1/2 tsp. salt and pepper. Place in the pot and brown well, about 8 minutes per side. Remove from pan. 3. Turn heat to medium-low. Put the onions into the pan and salute until translucent and golden, about 10 minutes. Add garlic; sauce 1 minute. Stir in the wine mixture. Bring to a boil and continue cooking at a low boil 3 minutes. Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth. Bring to a boil, reduce the heat and simmer 5 minutes. Put the pot roast back into the pan. bring the liquid back to a simmer, cover and place on center oven rack of preheated oven. Cook 1 hour. Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork. 4. While the meat is cooking, put the olives, parsley and grated lemon zest on cutting board and chop together finely. Refrigerate until ready to use. 5. Remove the roast from the oven. Transfer meat to a cutting board and cover with a piece of alum. foil. Degrease the cooking juices. Puree about 1 1/2 cups and pour back into the remaining juices. Add more salt and pepper if needed. Cut the meat across the grain in thin slices. Put into the sauce. Keep warm on low heat. 6. Cook the pasta according to package directions. Drain well. Pour into a large serving bowl. Toss with the olive mixture and some of the sauce. Spoon onto serving plates along with the meat. Serve extra sauce to the side.