Balsamic Pot Roast

Ingredients

• Servings: 5
• 1 (5 pound) blade chuck roast
• 2 cups balsamic vinegar
• 1 cup olive oil
• 1 tablespoon salt
• 1 tablespoon whole black peppercorns
• 1 tablespoon dried savory
• 1 tablespoon dried mint
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 tablespoon butter
• 3 cups beef stock

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs 20 mins

Ready Time: 14 hrs 35 mins


• combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. coat roast with the marinade, squeeze out excess air, and seal the bag. marinate roast in the refrigerator, 8 hours to overnight.
• preheat oven to 250 degrees f (120 degrees c).
• melt butter in an oven-safe pot over medium heat. transfer roast to hot butter, reserving marinade in bag. cook roast until browned on all sides, 2 to 3 minutes per side. place roast on a work surface.
• pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. add broth and simmer until sauce is reduced by half, about 10 minutes. return roast to pot and cover.
• cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). serve meat with reduced sauce.