On the Show - January 19 - Succulent Balsamic "Every Day" Pot Roast

What are the three essential steps to a perfect pot roast every time? Brown..Deglaze...and Braise. The browning and deglazing intensifies the flavors while the braising ensures your roast is moist and succulent.

The most difficult part of this fabulous pot roast will be waiting the 2 hours while it slow braises in your oven! Warm, tender and bursting with deeply infused flavor, it is the ultimate comfort food. Try serving it atop Creamy Horseradish Whipped Potatoes (recipe below).

3 1/2 - 4 lb. chuck roast
4 T. oil plus 2 T. oil
2-3 large onions, quartered and sliced thick
1 (8 oz.) package sliced baby bella mushrooms

1 (3 oz.) package sun-dried tomatoes
1 cup beef broth or stock
1/3 cup bals
amic vinegar
2/3 cup red wine
3 cloves garlic, minced

1/2 t. smoked paprika
2 t. salt

1/2 t. pepper
2 T. flour

Preheat oven to 325 degrees.
Trim the c
huck roast, removing large strands of visible fat and cutting the roast into 6-8 pieces.
In a 5-7 qt. du
tch oven, heat oil over medium-high heat. Add the meat in a single layer and brown for 3-4 minutes on each side (meat may need to be browned in 2 batches).

Remove the meat to a plate. Add remaining 2 T. oil, onions, mushrooms and sun-dried tomatoes to the dutch oven. Saute until the onions are tender. Add the flour and stir. Add the beef stock and deglaze the pan by scraping up any brown bits that have formed on the bottom of the pan (they have intense flavor). Add the balsamic vinegar, red wine, garlic, smoked paprika and salt and pepper. Stir until ingredients are combined, then return the chuck roast pieces and juices to the dutch oven.

Lay a piece of aluminum foil on top and carefully press down until it touches the entire surface of the pot roast. Tightly seal the edges of the foil, crimping them over the top of the dutch oven. Put lid on top. Place in the lower half of the oven and allow to braise for 2 hours. Excellent served over white rice or Creamy Horseradish Whipped Potatoes.

Substitutions: Try experimenting with different combinations of liquids and spices. 2 cups of liquid and a few teaspoons of spices for a 4 lb. roast is a good rule of thumb. Water, red wine, beef broth or stock, and beer are are excellent liquid choices. Garlic, rosemary, thyme and paprika (sweet or smoked) make wonderful spice additions to your roast. Salt and pepper is always a must.

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