BALSAMIC POT ROAST WITH BABY ROOT VEGETABLES

This slow-cooked pot roast is rich, tender, and elevated with a touch of balsamic vinegar, which adds a subtle sweetness to the savory gravy. Paired with caramelized root vegetables, this dish is the ultimate comfort meal—perfect for a cozy dinner.

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 8 hours (slow cooker)

Ingredients:

• 1 (4 lb / 1.8 kg) boneless beef chuck roast, tied
• Kosher salt and freshly ground black pepper
• 1 tbsp canola oil
• 1 large yellow onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 large celery stalk, finely chopped
• 2 cups (475 ml) beef stock
• ⅓ cup (80 ml) dry red wine
• ⅓ cup (80 ml) balsamic vinegar
• 1 tbsp chopped fresh thyme
• ¾ lb (340 g) small parsnips, peeled and cut into thick matchsticks
• ¾ lb (340 g) baby rainbow carrots (about 2 small bunches), peeled (halve larger carrots lengthwise)
• ½ lb (225 g) baby turnips, peeled and halved or quartered
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour

Instructions:

1. Sear the Roast:
   • Generously season the beef roast on all sides with salt and pepper.
   • Heat the oil in a large, heavy skillet over medium-high heat. Sear the roast, turning occasionally, until deeply browned on all sides (about 10 minutes). Transfer to a slow cooker.
2. Sauté the Aromatics:
   • Drain all but 1–2 tablespoons of fat from the skillet. Return to medium heat and add the onion, carrot, celery, and ½ teaspoon salt. Cook, stirring occasionally, until softened (about 6 minutes).
   • Deglaze with the beef stock, red wine, and balsamic vinegar, scraping up any browned bits. Stir in the thyme and an additional ½ teaspoon salt. Bring to a boil, then remove from heat.
3. Slow Cook:
   • Pour the liquid and vegetables over the roast in the slow cooker. Arrange the parsnips, carrots, and turnips around the roast, submerging them slightly in the liquid.
   • Cover and cook on low for 8 hours, or until the meat and vegetables are fork-tender.
4. Prepare the Gravy:
   • Transfer the roast to a cutting board and tent with foil. Remove the vegetables with a slotted spoon and keep warm.
   • Strain the cooking liquid into a bowl and skim off excess fat.
   • In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the strained cooking liquid, simmering until thickened into a rich gravy (about 3 minutes). Adjust seasoning with salt, pepper, or a splash of balsamic vinegar if needed.
5. Serve:
   • Remove the strings from the roast and slice against the grain. Arrange on a platter with the vegetables. Drizzle with gravy and serve the remaining gravy on the side.

Chef’s Notes:

• Vegetable Texture: For crisp-tender vegetables, add them during the last 2–3 hours of cooking.
• Wine Pairing: A bold Cabernet Sauvignon or Malbec complements the richness of this dish.

---