Balsamic Pot Roast with Onions and Mushrooms

Rich, hearty, and deeply flavorful, this Balsamic Pot Roast with Onions and Mushrooms is the ultimate comfort food for cozy dinners. Featuring a tender, slow-braised beef chuck roast, this dish is infused with the rich tang of balsamic vinegar, aromatic rosemary, and thyme, and complemented by a medley of caramelized onions, earthy mushrooms, and sweet carrots. The cooking process begins with a savory sear on the beef, followed by hours of oven-braising, which transforms the ingredients into a melt-in-your-mouth masterpiece. A finishing cornstarch-thickened balsamic gravy ensures every bite is drenched in luscious flavor. Perfect for gatherings or family meals, this one-pot wonder is as easy to prepare as it is impressive to serve.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 large yellow onions
• 4 garlic cloves
• 3 medium carrots
• 12 ounces button mushrooms
• 0.5 cup balsamic vinegar
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

Step 1

Pat the beef chuck roast dry with paper towels and season generously on all sides with salt and black pepper.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

Step 3

Reduce the heat to medium. Peel and slice the onions into thick rings, and add them to the pot. Cook for 5 minutes, stirring occasionally, until softened and golden.

Step 4

Mince the garlic cloves and add them to the pot. Cook for 1 minute, stirring constantly, until fragrant.

Step 5

Peel and cut the carrots into large chunks. Slice the mushrooms in half. Add both to the pot and sauté for 3-4 minutes.

Step 6

Return the roast to the pot and pour in the balsamic vinegar and beef broth. Stir in the tomato paste, dried rosemary, dried thyme, and add the bay leaf.

Step 7

Bring the liquid to a simmer, then cover the pot with a lid and transfer it to an oven preheated to 325°F (165°C). Cook for 3.5-4 hours, or until the meat is fork-tender.

Step 8

Once cooked, remove the roast from the pot and set aside to rest. Skim off excess fat from the surface of the cooking liquid if necessary.

Step 9

In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the pot and cook over medium heat until the sauce thickens, about 3-5 minutes.

Step 10

Slice the pot roast and serve with the onions, mushrooms, carrots, and rich balsamic gravy. Serve warm and enjoy!

Nutrition Facts

Serving size	(2930.8g)

Amount per serving	% Daily Value*
Calories	4184.7

Total Fat 303.4g	0%
Saturated Fat 114.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1020.6mg	0%
Sodium 6370.2mg	0%
Total Carbohydrate 106.9g	0%
Dietary Fiber 17.5g	0%
Total Sugars 51.1g
Protein 269.6g	0%

Vitamin D 0IU	0%
Calcium 412.2mg	0%
Iron 43.0mg	0%
Potassium 6789.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 25.5%

Carbs: 10.1%