BALSAMIC MUSTARD RECIPES

Name: Balsamic Braised Pot Roast
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: 8 servings.
Ingredients: 1 boneless beef chuck roast (3 to 4 pounds); 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons olive oil; 3 celery ribs with leaves, cut into 2-inch pieces; 2 medium carrots, cut into 1-inch pieces; 1 medium onion, cut into wedges; 3 medium turnips, peeled and quartered; 1 large sweet potato, peeled and cubed; 3 garlic cloves, minced; 1 cup dry red wine or beef broth; 1 can (14-1/2 ounces) beef broth; 1/2 cup balsamic vinegar; 1 small bunch fresh thyme sprigs; 4 fresh sage leaves; 2 bay leaves; 1/4 cup cornstarch; 1/4 cup cold water

BALSAMIC BRAISED POT ROAST RECIPE: HOW TO MAKE IT

Balsamic Braised Pot Roast Recipe: How to Make It image

I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. — Kelly Anderson, Glendale, California

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 10 minutes

Prep Time 40 minutes

Cook Time 02 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
3 celery ribs with leaves, cut into 2-inch pieces
2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into wedges
3 medium turnips, peeled and quartered
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (14-1/2 ounces) beef broth
1/2 cup balsamic vinegar
1 small bunch fresh thyme sprigs
4 fresh sage leaves
2 bay leaves
1/4 cup cornstarch
1/4 cup cold water

Steps:

Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir until fragrant, 3-4 minutes. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, until meat is tender, 2-1/2 to 3 hours., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with pot roast and vegetables.

Nutrition Facts : Calories 405 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 657mg sodium, CarbohydrateContent 19g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 35g protein.

BEST BALSAMIC GLAZED CHICKEN - HOW TO MAKE ... - DELISH

Best Balsamic Glazed Chicken - How to Make ... - Delish image

Looking for baked chicken recipes? This Balsamic Glazed Chicken from Delish.com is killer.

Provided by Lindsay Funston

Categories easy chicken dinner

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 10

Ingredients

1/2 c. balsamic vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
2 c. baby red potatoes, halved (quartered if large)
2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped
2 tbsp. extra-virgin olive oil, divided

Steps:

Serve chicken and potatoes with pan drippings.

More about "balsamic mustard recipes"

BALSAMIC BRAISED POT ROAST RECIPE: HOW TO MAKE IT

I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. — Kelly Anderson, Glendale, California
From tasteofhome.com
Reviews 4.6
Total Time 03 hours 10 minutes
Category Dinner
Calories 405 calories per serving

Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir until fragrant, 3-4 minutes. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, until meat is tender, 2-1/2 to 3 hours., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with pot roast and vegetables.

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BEST BALSAMIC GLAZED CHICKEN - HOW TO MAKE ... - DELISH

Looking for baked chicken recipes? This Balsamic Glazed Chicken from Delish.com is killer.
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Serve chicken and potatoes with pan drippings.

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BALSAMIC BRAISED POT ROAST RECIPE: HOW TO MAKE IT

Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir until fragrant, 3-4 minutes. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, until meat is tender, 2-1/2 to 3 hours., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with pot roast and vegetables.

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