Growing up, I was never a big fan of pot roasts. I love bold flavors, so pot roasts often ended up as big disappointments. I tried countless recipes, but never found one that stuck.
This balsamic pot roast recipe changed that.
Put a creative twist on traditional pot roast with this balsamic vinegar pot roast recipe!
- 2 lb beef chuck or round roast
- 1 onion, sliced
- 8-10 small red potatoes
- 6 mushrooms, whole
- 2 cups red wine
- ⅔ cup balsamic vinegar
- 22 oz. beef broth
- 4 cloves garlic, pressed
- handful or two of carrots
- a few leaves of fresh sage
- fresh rosemary
- 2 fresh bay leaves
- 2 tablespoons corn starch
- heavy whipping cream
- Sprinkle a pinch of salt on each side of the meat. In a screaming hot skillet, sear the meat on all sides (about a minute on each side). Place meat in a 6 quart slow cooker. Pour wine, beef broth, and balsamic vinegar over the meat. Add the onion, rosemary, sage, bay leaves, and garlic to the crock pot. The liquid should cover the meat. Cook over low heat for 5-6 hours.
- After 5-6 hours, add the mushrooms, carrots, and red potatoes. Cook for an additional 4 hours on high heat.
- About 30 minutes before the meat is completely done, ladle a few cups of the wine/balsamic/broth liquid into a bowl and mix with the corn starch. Once dissolved, pour the mixture into a hot skillet. Reduce over medium high heat. If needed, add heavy whipping cream to the mixture. Pour over the meat and serve.