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Balsamic Rosemary Pot Roast
Andre Lewis

Balsamic Rosemary Pot Roast

Balsamic vinegar cooks down from sharp to mellow around rosemary, garlic and beef. Tomato paste keeps the sauce savory, and a spoonful of honey rounds it without making the roast sweet. This one is especially good over mashed potatoes because the gravy has enough acidity to wake them up.
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Prep Time 20 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large yellow onion sliced
  • 5 garlic cloves smashed
  • 2 tablespoons tomato paste
  • 1 1/2 cups low-sodium beef broth
  • 1/3 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Pat the roast dry and season with salt and pepper. Brown it in olive oil in a large skillet for about 4 minutes per side, then put it in a 6-quart slow cooker.
  2. Cook the onion in the skillet for 5 minutes. Add the garlic and tomato paste and cook for 1 minute.
  3. Pour in the broth, balsamic, honey and Worcestershire. Scrape up the browned bits and bring to a simmer, then pour everything around the roast and add the rosemary.
  4. Cover and cook on low for 8 hours, until the beef yields easily to a fork. Transfer the roast to a board and discard the rosemary stems.
  5. Skim the liquid. Stir together cornstarch and water, add it to the cooker and cook on high for 10 minutes. Pull the beef into large pieces and coat it with the balsamic gravy.