maple balsamic pot roast with mashed potatoes

Indulge in the ultimate comfort food with this maple balsamic pot roast served alongside creamy mashed potatoes. This hearty dish combines tender beef chuck roast slow-cooked to perfection with a delightful blend of sweet maple syrup and tangy balsamic vinegar, creating a rich flavor that elevates traditional pot roast. Perfect for family gatherings or cozy nights in, this recipe is both simple to prepare and ideal for leftovers, making it a go-to choice for busy weeknights. Serve it up with perfectly whipped mashed potatoes, and you've got a meal that warms the heart and satisfies the soul.

Prep Time20 mins

Cook Time8 hrs

Total Time8 hrs 20 mins

Course: Main Cuisine: American Keyword: Feel free to add other root vegetables such as parsnips or turnips for extra flavor. For added depth of flavor, consider using fresh herbs instead of dried ones. Servings: Serves approximately 6 people Calories: 545kcal Author: Tisha

Ingredients

3 to 4 pounds beef chuck roast
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 cup beef broth
½ cup balsamic vinegar
⅓ cup maple syrup
2 tablespoons Worcestershire sauce
4 carrots, cut into chunks
1 pound baby potatoes, halved
2 tablespoons fresh thyme leaves
2 tablespoons fresh rosemary, chopped
2 pounds russet potatoes, peeled and cut into chunks
½ cup unsalted butter
½ cup whole milk

Instructions

Season the beef chuck roast with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned (about 4-5 minutes per side). Set aside.
In the same skillet, sauté diced onion and minced garlic until translucent (about 3-4 minutes).
Mix together beef broth, balsamic vinegar, maple syrup, and Worcestershire sauce in a bowl.
Place the seared roast in a slow cooker; add sautéed onions and garlic, cooking liquid, carrots, thyme, and rosemary.
Cook on low for 8 hours or high for 4 hours until tender.
For mashed potatoes: Boil peeled potatoes until fork-tender (15-20 minutes), drain, add butter and milk, then mash until creamy.
Shred the pot roast before serving with vegetables and mashed potatoes.

Nutrition