Mouthwatering Balsamic Pot Roast for a Perfect Weekend Meal
Are you looking for a mouth-watering and savory pot roast recipe that will make your taste buds dance? Look no further! This balsamic pot roast with red wine gravy is the perfect meal for any special occasion or family dinner night.
The combination of tender beef chuck roast, savory tomato sauce, and tangy balsamic vinegar creates a flavor profile that will leave you wanting more. The slow cooker method ensures that the meat remains juicy and succulent, while also allowing the flavors to fully develop over time.
Whether you are an experienced cook or just starting in the kitchen, this recipe is easy to follow and produces consistently delicious results. Plus, it can easily be customized to your liking with various substitutions and variations.
So gather your ingredients, prepare your tastebuds, and get ready to savor every bite of this delectable balsamic pot roast with red wine gravy.
Why You’ll Love This Recipe
Are you in search of a hearty and comforting meal that will warm up your soul and satisfy your taste buds? Look no further than this balsamic pot roast with red wine gravy recipe.
Firstly, the succulent and tender chuck roast is slow cooked to perfection, infusing every bite with savory flavor. Secondly, the addition of balsamic vinegar lends a slight tanginess that balances out the richness of the beef. The red wine gravy, made from the drippings and stock, provides a velvety texture that elevates the entire dish to new heights.
This recipe is also versatile and customizable, allowing for substitutions and variations in case you want to add your personal touch. You can alter the amounts of onion or garlic to suit your preferences, or swap out the beef for rump or round roast.
Furthermore, this dish is perfect for any occasion, whether it’s a special family dinner or meal prepping for the week. The slow cooker method ensures that you can set it and forget it, freeing up time to attend to other tasks.
Overall, this balsamic pot roast with red wine gravy recipe is not only delicious but also easy to make and will become your new go-to comfort food. Trust me; your taste buds will thank you.
Ingredient List
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4 pounds chuck roast: Also known as “pot roast”, this cut of beef comes from the shoulder area and is perfect for slow cooking. It has great marbling and will become tender and juicy after cooking.
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2 cups balsamic vinegar: Used to make the flavorful gravy, this vinegar has a sweet and tangy taste that complements the richness of the beef.
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2 cups tomato sauce: A perfect addition to the balsamic vinegar, tomato sauce adds a touch of acidity and sweetness to balance out the flavors.
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1 yellow onion, sliced: Onions are a staple ingredient in most beef recipes as they add depth and sweetness to the dish.
Seasonings
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1 teaspoon salt: Essential to bring out the flavors in all dishes.
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1/2 teaspoon black pepper: Adds a warming spiciness that pairs well with beef.
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1 tablespoon brown sugar: Balances out the acidity of balsamic vinegar and tomato sauce with its sweetness.
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1 teaspoon garlic powder: Adds a punch of savory flavor without the added texture of minced garlic.
Flour Mixture
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1/3 cup flour: Used as a thickener for the gravy.
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1 teaspoon onion powder: Gives an additional layer of flavor to the gravy.
Beef Broth
- 3 cups beef broth: Used to add liquid to help cook potatoes and carrots later on in the recipe.
The Recipe How-To
Preparation
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Start by heating olive oil in a large skillet over high heat.
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After that, add the chuck roast to the skillet and cook it until it is browned on all sides. This should take about 5 minutes.
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Once the roast is browned, transfer it to a slow cooker.
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In the same skillet with the leftover oil, sauté onion slices until browned and fragrant, approximately 3 minutes.
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Transfer onion into slow cooker along with seared beef.
How to Make Balsamic Pot Roast and Red Wine Gravy
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Combine balsamic vinegar, beef broth, and tomato sauce in a mixing bowl.
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Add in 1/3 cup brown sugar, followed by 1 teaspoon each of garlic powder and onion powder. Whisk to combine all ingredients thoroughly.
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Pour mixture into the slow cooker over seared beef and onions.
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Lid up the crock pot and allow the roast to cook on low heat for between six to eight hours or until it is tender.
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After that, use a slotted spoon to remove the beef from the slow cooker and transfer it onto a serving platter or carving board.
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Tent with foil before allowing it to rest for at least ten minutes.
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While the beef rests, pour the cooking liquid from the slow cooker through a fine-mesh strainer into a saucepan
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On medium heat, let mixture boil for about 10 minutes until slightly reduced.
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Dissolve two tablespoons of flour in one cup of water and whisk into boiling liquid from step 8; Cook for another three minutes, stirring constantly until gravy is thickened to taste.
Flavored Gravy Variation
To add more flavor to the gravy, mix 1/2 tablespoon of fresh mint or rosemary, 1/2 teaspoon of black pepper or cumin for a delicious twist.
Instant Pot VS Slow Cooker Balsamic Pot Roast
For the Instant Pot or pressure cooker version, sear beef as mentioned earlier and cook at high pressure for one hour. Allow natural release of pressure for 15 minutes then perform quick release manually.
Thicken the Gravy
Sometimes the gravy may come out thin, if that is the case, thicken with either flour or cornstarch until it reaches your desired thickness.
Substitutions and Variations
Are you ready to get creative in the kitchen? There are a few substitutions and variations you can make with this Balsamic Pot Roast with Red Wine Gravy recipe to customize it to your liking.
First of all, if you don’t have balsamic vinegar on hand, you can substitute it with apple cider vinegar, red wine vinegar or even rice vinegar. The acidity level may differ slightly, so adjust the quantity accordingly.
You can also try using different cuts of beef, like rump roast or round roast instead of chuck roast. These cuts may take a little longer to cook since they’re leaner than chuck roast, but they will still produce a tender and juicy result.
If you’re short on time, try cooking this dish in an Instant Pot or pressure cooker for faster results. Brown the beef first as instructed, then cook it in the Instant Pot with the rest of the ingredients on high pressure for 60-90 minutes, depending on the size of your roast.
For a richer flavor and deeper color in the gravy, try making a balsamic reduction by simmering balsamic vinegar over low heat for about 20-25 minutes until it thickens and reduces by half. Then add it to the recipe as usual.
If you prefer a sweeter gravy, add more brown sugar than what’s called for in the recipe. On the other hand, if you want a tangier sauce, up the quantity of tomato sauce and reduce the amount of brown sugar.
Finally, feel free to add any other vegetables or herbs that you like to this dish. Carrots, potatoes, mushrooms or rosemary would all work well here. Get creative and make this Balsamic Pot Roast with Red Wine Gravy your own!
Serving and Pairing
Now that your mouth is watering and your balsamic pot roast is slow cooking, it’s time to think about what to pair with this hearty dish. The richness of the chuck roast, the complexity of the balsamic vinegar and the depth of the red wine gravy make it a versatile main course for different occasions.
For a cozy family dinner, I suggest serving this pot roast with mashed potatoes or creamy polenta to balance out the flavors. Roasted root vegetables such as carrots, parsnips, and sweet potato are also excellent options to add some texture and sweetness to the meal.
If you’re hosting a special occasion or entertaining guests, elevate the meal with an elegant side like buttered green beans, sautéed kale with garlic or roasted brussels sprouts. The acidity of these vegetables pairs well with the richness of the pot roast.
As for wine pairing, it’s only natural that you go for a red wine to complement the flavors. A robust, full-bodied red wine such as Cabernet Sauvignon or Shiraz will stand up to the rich flavors of the roast beef and add another layer of complexity to the meal. However, if you prefer something more subtle, a lighter red such as Pinot Noir or Chianti will still work wonders.
Don’t forget to save some of that red wine gravy for pouring over the dish before serving. It adds a glossy sheen and extra depth of flavor that takes this dish from simple pot roast to a gourmet home-cooked meal. Enjoy!
Make-Ahead, Storing and Reheating
This Balsamic Pot Roast recipe is a fantastic make-ahead dish that is perfect for meal prepping. You can easily cook the pot roast ahead of time and store it in an airtight container in the fridge for up to 4-5 days. This means that you can have a delicious and hearty meal ready to go whenever you need it.
To reheat the pot roast, simply transfer it back into the slow cooker or Dutch oven and heat it on low for 1-2 hours until it’s hot all the way through. Alternatively, you can reheat individual servings in the microwave or on the stove.
If you plan on freezing the pot roast, be sure to let it cool completely at room temperature before transferring it into a freezer-safe container or plastic bag. The pot roast will keep well in the freezer for up to 2-3 months.
When reheating frozen pot roast, always thaw it first by placing it in the fridge overnight. Then, either reheat it on low heat in a slow cooker or Dutch oven until heated through or warm individual servings on the stovetop.
One thing to note is that the gravy may thicken when chilled, which is completely normal. Simply add some beef stock or water to thin out the gravy as needed when reheating.
Overall, this Balsamic Pot Roast recipe is a great option for busy weeknights or special occasions since it can be made ahead of time and reheated with ease. Enjoy!
Tips for Perfect Results
Cooking a balsamic pot roast with red wine gravy can be intimidating, even for the seasoned home cook. But with these tips, you can achieve perfect results every time.
First, make sure to brown your chuck roast before slow cooking it in the balsamic and red wine mixture. This will result in a much richer flavor and help seal in the juices.
Secondly, don’t skimp on the cooking time. A pot roast needs time to break down the tough muscle fibers and become tender. Aim for at least 8 hours on low heat in your slow cooker or dutch oven.
Thirdly, if you want to thicken your gravy but don’t have flour on hand, try using cornstarch instead. Mix one tablespoon of cornstarch with two tablespoons of water and slowly stir it into your sauce before serving.
Fourthly, use a large enough pot or slow cooker for the job. A four-pound chuck roast requires at least a six-quart slow cooker or dutch oven.
Fifthly, adjust the seasoning as needed. Taste your sauce before serving and add more salt, pepper or garlic powder if necessary.
Lastly, consider making a double batch and freezing leftovers for future meals. The flavors will only get better as they continue to meld together in the freezer.
By following these tips, you’re sure to create a flavorful and hearty balsamic pot roast with red wine gravy that is perfect for any special occasion or cozy night in.
FAQ
Before we wrap up, let me answer some of the most commonly asked questions about this Balsamic Pot Roast with Red Wine Gravy recipe. From cooking time to ingredient substitutions, these FAQ will ensure that you have all the information you need to create a mouth-watering meal that will impress your family and guests alike. So, let’s dive in!
What red wine is best for cooking pot roast?
When preparing pot roast, a Merlot or Cabernet Sauvignon, with their dry and rich flavor, can be an excellent addition to enhance the taste of the meat. Moreover, it can also be a great option to serve as a glass of wine alongside the dish.
How do you thicken gravy in a crock pot roast?
Once the pot roast is cooked, it’s common to add thickness to the gravy. A simple method to achieve this is by mixing a slurry of cornstarch and water towards the end of the cooking process. This involves combining two tablespoons of cornstarch and two tablespoons of water in a separate bowl and stirring them together until the mixture is smooth.
What is the best meat for a crock pot roast?
The perfect cut for creating a succulent pot roast in a crock pot is the chuck roast. Although it may be tough in its raw form, its texture transforms into a tender, mouth-watering morsel after slow-cooking it for 8 to 10 hours.
Why add vinegar to a roast?
For a flavorful braised chuck roast with baby carrots and cauliflower, the key is the red wine vinegar which provides a tangy kick. Maintaining consistent heat using a heavy Dutch oven and adding just enough liquid ensures that the ingredients stay tender and juicy.
Bottom Line
In conclusion, the Balsamic Pot Roast with Red Wine Gravy recipe is a fantastic dish that combines tender chuck roast with a rich and flavorful sauce. Whether you cook it in a slow cooker or dutch oven, the end result is sure to please any beef lover’s palate. With just a few simple ingredients, this recipe will make an impressive meal for special occasions, dinner parties, or just a cozy night in.
The combination of red wine, balsamic vinegar, and brown sugar creates a complex and deep flavor that perfectly complements the richness of the beef. Plus, the addition of tomato sauce and onions add depth and sweetness to the sauce that will have your guests begging for seconds.
Lastly, this recipe is highly customizable – you can easily adjust the amounts of each ingredient to your liking or add other flavors like thyme, rosemary or even mushrooms. Serve it alongside mashed potatoes, roasted vegetables or crusty bread to sop up all the delicious gravy.
Overall, this Balsamic Pot Roast with Red Wine Gravy recipe is not only easy to make but also delicious and versatile. It’s perfect for busy weeknights or special occasions alike. So what are you waiting for? Give it a try and see how it quickly becomes a family favorite!
Balsamic Pot Roast With Red Wine Gravy Recipe
Ingredients
- 2 -3 lbs chuck roast
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 tablespoon pepper
- 1 cup onion
- 1/2 cup tomato sauce
- 1/2 cup balsamic vinegar
- 1 cup beef stock
- 3 tablespoons butter
- 4 tablespoons flour
- 1 cup red wine
Instructions
- Combine salt, pepper, garlic powder, onion power. Coat your roast with the seasonings.
- Brown the pot roast over medium heat in pan. Brown on all sides (should take 5-7 minutes total). Do not clean your pan yet!
- Add sliced raw onion to bottom of crockpot. Place browned meat into crockpot too.
- In pan you just browned the meat in, add tomato sauce, balsamic vinegar, and beef stock. Simmer for 10 minutes or until reduced by half. Pour sauce over roast in crock pot. Juice should come partially up the roast but not cover it. As it cooks, the roast will release more juice.
- Cook on low for 6-8 hours.
- Remove roast from crockpot and lightly shred with a fork. Save all the juice from the crockpot to use in your gravy!
- In a pan over medium-low heat, melt butter and whisk in flour. Cook on low for several minutes, whisking continuously until your rue is a golden brown color.
- Deglaze the pan with your red wine. Make sure you continuously whisk!
- Add in your roast juices 1 cup at a time. I typically end up adding about 3 cups of the liquid. Bring gravy to a low simmer and continue whisking. Simmer for 4-5 minutes until desired consistency.
- Top your roast with the gravy and enjoy! I put mine on a toasted ciabatta roll. YUM!