Dinner

Rosemary Balsamic Pot Roast is for Dinner.

Rosemary Balsamic Pot Roast takes 1440 minutes to prepare.

Rosemary Balsamic Pot Roast takes 240 minutes to cook.

Rosemary Balsamic Pot Roast makes 6 servings.

The ingredients for Rosemary Balsamic Pot Roast are:

1 (2lb) beef chuck or arm roast
1/4C balsamic vinegar
1/4C olive oil
1/4C kitchen bouquet seasoning
1T black pepper
1T kosher salt
2 garlic cloves minced
4 rosemary sprigs
6 medium sized red potatoes, halved
36 medium sized baby carrots
1 medium sized onion, cut in large chunks

Here is how you make Rosemary Balsamic Pot Roast:

In a small bowl combine vinegar, olive oil, kitchen bouquet, pepper, salt, & garlic. Place the roast in a large ziploc bag and pour the marinade onto the meat and place the rosemary around the meat. Close the bag and massage the marinade into the meat. Marinate for 24 hours.After 24 hours. Preheat oven to 250 degrees. Place a large dutch oven or heavy skillet over high heat. When the pan is very hot brown the meat on all sides. Then add the marinade from the bag on top (removing the rosemary), potatoes, carrots, celery, and onion. Place a tight fitting lid or aluminum foil over the baking dish and place in the oven for 3 - 3 1/2 hours. Be sure to check it every so often to be sure it doesn't dry out. If you notice that there is no liquid add a little water. After the 3 - 3 1/2 hours remove from the oven, but let rest still covered for approximately 30 minutes before serving. **Could also be place in a crockpot for 6-8 hours.Number of Servings: 6Recipe submitted by SparkPeople user MRSDUDLEY.

The nutritional information for Rosemary Balsamic Pot Roast is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 409.0

• Total Fat: 15.0 g
• Cholesterol: 90.7 mg
• Sodium: 1,307.2 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 3.6 g
• Protein: 35.0 g