Braised Balsamic Pot Roast with Herbed Carrots

In case you’re new here, hi, welcome! A little backstory for you: Tanya (our Culinary Creator and Tasting Room Associate at Gård Woodinville) and Jen (that’s me - Marketing Director) are sisters and friends. We love sharing our favorite recipes and wine pairings with you! Our amazing photographer, William, captures the process for us. It absolutely makes our day every time we hear that our Gård fans use and love these recipes. Now, on to the good stuff… 

“A few years ago, our aunt Marlene whipped up this pot roast (a recipe passed to her from her dear friend Bev) using balsamic vinegar, which is very unusual and was absolutely delicious. Of course, then I had to try it myself. I tweaked it a bit by reducing the balsamic, skipping the honey, and using a Dutch oven. The result? Hands down the best, simplest, and most elegant roast I've ever prepared or tasted. Give it a try this winter—you won't be disappointed!” - Tanya

Perfect for a cozy Sunday dinner or a festive dinner party, this simple pot roast checks all the comfort food boxes. Serve over your favorite mashed potatoes or creamy polenta and pair with our 2020 Cabernet Sauvignon Grand Klasse. Happy braising!🍖🍷✨

Braised Balsamic Pot Roast with Herbed Carrots

Recipe by Tanya Miller

Serves 6-8

Suggested wine pairing: 2020 Cabernet Sauvignon Grand Klasse

INGREDIENTS:

For the roast:

• 3-4 lb beef chuck roast

• 1-2 tsp avocado or high heat oil

• ¼ c balsamic vinegar of Modena (we used Costco’s)

• 1 Tbsp soy sauce

• 1 Tbsp Worcestershire sauce

• 1-2 c water

• 1½ Tbsp Au Jus + 1-2 c water (or 1-2 c beef stock)

• 1 onion, peeled and cut into wedges

• 2 sprigs thyme & 2 sprigs fresh rosemary, bundled with kitchen twine

• 4-5 cloves garlic, smashed

• ¾-1 tsp salt per pound

• pepper to taste

For the roasted carrots:

• 1 lb whole carrots, peeled, roasted and sliced on the diagonal

• ~1 sprig of fresh thyme & rosemary, finely chopped

• 3-4 green onions, finely sliced

• garlic salt & pepper to taste

Optional ingredients: 

• honey, to taste (if your balsamic isn't sweet enough)

• red pepper flakes for a little kick

INSTRUCTIONS:

1. Preheat oven to 325°. Heat a Dutch oven with the avocado oil on med-high to high heat. Pat roast with paper towel to remove moisture, so you’ll get a better sear. Salt both sides and edges of the roast liberally. Hold off on the pepper until you are done searing - it can burn and become bitter.

2. When the oil begins to shimmer, place the roast in Dutch oven and sear for approx 4 min or until a nice brown crust forms. Repeat on all sides.

3. Reduce heat to med-low. Add onion, garlic and herbs so they develop some color. If using Au Jus, mix with warm water to dissolve and add to Dutch oven. The jus and broth are interchangeable, so use what you prefer. Then add the balsamic vinegar, soy sauce & worcestershire. Cover and place in oven for about 1½ hrs. Remove from oven and check the amount of liquid. It should be about half to two thirds of the way up the roast. If you’re happy with it, put it back in the oven. If not, feel free to add more water or broth. Cook about 1½ hrs or more. When done, the meat should pretty much fall apart with the twist of a fork. Take out of oven and set aside.

4. On a sheet pan, toss carrots with the herbs, salt and oil. When the roast is done, crank up the oven to 425°. Roast the carrots for 10-15 min turning once until desired doneness.

5. Serve on a bed of mashed potatoes or polenta. Enjoy with a beautiful glass of Cab Sauv!