Ingredients
3 lbs pot roast (eye of round, bottom round, or chuck)
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 large onions, sliced
4 carrots, sliced
4 stalks celery, sliced
1 pint mushrooms, sliced
5 medium yellow potatoes, diced
4 sprigs fresh rosemary
3 cups no-salt-added beef stock
Instructions
-
Sear the Meat: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-lidded pot over high heat. Sear the pot roast on all sides for 3–4 minutes until golden brown. Remove the meat and set aside.
-
Preheat Oven: Preheat oven to 375°F (190°C).
-
Deglaze Pot: Pour balsamic vinegar into the empty pot and scrape up any browned bits. Return the seared roast to the pot.
-
Prepare Vegetables: Chop onions, carrots, celery, mushrooms, and potatoes.
-
Add Vegetables & Stock: Arrange vegetables around the roast and tuck rosemary sprigs among them. Pour in beef stock. Cover and bake for 1 hour.
-
Continue Roasting: Remove, stir vegetables, cover, and bake for another 1.5 hours until meat is tender.
-
Serve: Slice the roast and serve with vegetables and pan juices.
Notes
- Check beef labels for sodium content; eye of round is typically around 65mg per 3 oz.
- Swap vegetables with parsnips, beets, or turnips if desired.
- Red wine can replace balsamic vinegar for a richer sauce.
- Fresh rosemary can be substituted with dried herbs like thyme or oregano.
- Prep Time: 10 min
- Cook Time: 3 hr 15 min