Balsamic Pot Roast with Onions and Mushrooms

Balsamic Pot Roast with Onions and Mushrooms
Photo by Anna Williams


  • 3 large yellow onions, cut into eighths
  • 2 tablespoons chopped Italian parsley
  • ½ ounce (about ½ cup) dried porcini mushrooms
  • ½ cup balsamic vinegar
  • 4 tablespoons olive oil
  • 1 14 ½-ounce can beef broth
  • 1 teaspoon freshly ground black pepper
  • + 6 more ingredients
    • 4 cloves garlic, peeled and minced
    • 1 tablespoon sugar
    • 1 4- to 5-pound boneless chuck roast, neatly tied*
    • 1 tablespoon chopped fresh rosemary
    • 3 tablespoons coarse salt
    • 1 pound cremini mushrooms, cut in half (quartered if large)

*If this has not been done already, tie the meat around its "waist" with cooking twine so it doesn't fall apart during cooking. Heat oven to 350° F. Combine the porcini and broth in a small saucepan and bring to a boil. Remove from heat and let stand for 10 minutes. Remove the porcini with a slot...

View full recipe at My Recipes


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