Slow-cooked Pot Roast with Tangy Balsamic Onions

This tender and flavorful pot roast is cooked slowly in a savory broth until it becomes melt-in-your-mouth tender. The addition of caramelized balsamic onions adds a tangy and sweet flavor that beautifully complements the rich beef. This recipe is perfect for cozy family dinners or special occasions. Serve it with mashed potatoes and your favorite vegetable for a comforting and satisfying meal.

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 2 large onions, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar
• 2 sprigs fresh thyme
• Salt and pepper to taste

Directions

1. Preheat your oven to 325°F (165°C).
2. Season the chuck roast generously with salt and pepper.
3. Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the olive oil and sear the roast on all sides until browned. This will take about 3-4 minutes per side.
4. Remove the roast from the pot and set it aside.
5. In the same pot, add the sliced onions and garlic. Sauté them until they become translucent and start to caramelize, about 8-10 minutes.
6. Deglaze the pot by adding the beef broth and scraping the bottom to release any browned bits.
7. Add the balsamic vinegar, brown sugar, and fresh thyme. Stir well to combine.
8. Return the roast to the pot, nestling it among the onions.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Allow the roast to cook for about 3 hours, or until it becomes fall-apart tender.
11. Every hour, baste the roast with the cooking liquid to keep it moist and flavorful.
12. Once the roast is done, remove it from the pot and transfer it to a serving platter. Tent it with foil and let it rest for about 10 minutes before slicing.
13. Meanwhile, strain the cooking liquid and onions. Reserve the onions for serving.
14. If desired, bring the cooking liquid to a simmer in a separate saucepan and reduce it until it thickens slightly.
15. To serve, slice the pot roast into thick slices and arrange them on a platter. Spoon the caramelized balsamic onions over the top and drizzle with the reduced cooking liquid.
16. Garnish with fresh thyme sprigs, if desired, and serve hot with mashed potatoes and your favorite vegetable.

Interesting Facts