Balsamic Pomegranate Braised Pot Roast
Servings 8
Ingredients
- 3 pounds boneless chuck roast
- salt and pepper
- 1 tablespoon oil
- 2 medium onions chopped into 1-inch chunks
- 4 garlic cloves smashed
- 1 canned chipotle plus 1 tablespoon canned adobo juices
- 1 tablespoon tomato paste
- ½ cup pomegranate juice
- 5 sprigs thyme
- 1 sprig rosemary
- 2 tablespoons soy sauce
- ½ cup balsamic vinegar
- 2 cups beef broth
- 1 pound red potatoes cut into large chunks
Instructions
- Preheat oven to 325 degrees F.
- Season chuck roast generously with salt and pepper on both sides.
- Heat oil in a Dutch oven or large saute pan over medium-high heat. Lay chuck roast and cook until seared on both sides, about 8-10 minutes. Remove and set aside.
- In the same pan, add onion and garlic and saute until softened, about 5 minutes. Add chipotle with the juices and tomato paste, stirring until combined. Add pomegranate juice and bring to a boil. Continue to cook until almost all of the juices have evaporated.
- Add beef back to the pot along with thyme, rosemary, soy sauce, balsamic vinegar, and beef broth. Bring to a boil, cover, and transfer pot to the oven. Continue to braise for 1 hour.
- Remove pot from the oven and add potatoes, nestling them into the braising liquid. Cover and return to the oven, braising for 1- 1 ½ more hours or until the beef is fall-apart tender.
- Remove beef and potatoes from the pot. Strain the braising liquid, discarding the herbs. Skim the fat and season sauce with salt and pepper. Add back the beef, potatoes, and onions. Serve immediately.
Notes
If you don't have a Dutch oven, transfer all of the items to an oven-safe baking dish after bringing the liquids to a boil. Cover tightly and continue cooking in the oven.
