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Balsamic Braised Beef with Roasted Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Large Bowl

Ingredients
  

  • 2 pounds beef chuck roast, cut into large chunks
  • 1/2 cup balsamic vinegar
  • 1 cup beef broth
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 carrots, peeled and cut into 2-inch pieces
  • 2 parsnips, peeled and cut into 2-inch pieces
  • 2 medium potatoes, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the beef chunks, sliced onion, and minced garlic into the slow cooker.
  • Pour the balsamic vinegar and beef broth over the beef. Add the rosemary, thyme, salt, and pepper. Stir gently to combine.
  • Cover and cook on low for 8 hours until the beef is very tender.
  • About 45 minutes before the beef is done, preheat the oven to 400 degrees.
  • In a large bowl, toss the carrots, parsnips, and potatoes with the olive oil, plus a pinch of salt and pepper. Spread them in a single layer on a baking sheet.
  • Roast the vegetables for 35 to 40 minutes, stirring once, until they are tender and edges are browned.
  • Spoon the beef and some of the cooking liquid into bowls. Add a portion of the roasted vegetables on the side and sprinkle with fresh parsley.

Notes

If the balsamic sauce tastes too sharp at the end of cooking, stir in a small pinch of brown sugar before serving. The roasted vegetables can be made ahead and reheated in the oven for a few minutes to restore their texture. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Large Bowl