Herbs of Naples Balsamic and Citrus Marmalade Pot Roast

Ingredients:

3 Tablespoons Rosemary Infused Olive Oil

Himalayan Sea salt and black pepper to taste

One 4-5 pound Beef Chuck Roast

2 tablespoons tomato paste

3 stalks celery, diced

3 cloves garlic, minced

2 onions, diced

1/4 cup red wine (optional)

1/8 cup Herbs of Naples Dark Balsamic

2 cups beef broth

1/4 cup Beth's Farm Kitchen Triple Citrus sweet orange marmalade (sold in store)

5 large red potatoes, quartered

4 carrots, rough cut 1" chunks

5 parsnips, peeled and cut into 1" chunks

3 sprigs fresh Rosemary

3 sprigs thyme

 

Instructions:

Preheat your oven to 325°F (163°C).

 

Season the beef chuck roast with salt and black pepper.

 

In a large oven-safe pot or Dutch oven, heat the infused olive oil over medium-high heat. Brown the seasoned roast on all sides to develop flavor. Once browned, remove the roast and set it aside.

 

In the same pot, add chopped onions, carrots, parsnips, potatoes, celery, and minced garlic. Sauté for 10 minutes or until the onions are translucent.

 

Deglaze the pot by adding beef broth and wine, scraping up any browned bits from the bottom.

 

In a bowl, mix together the balsamic vinegar, tomato paste, orange marmalade, thyme, and rosemary.

Pour the balsamic and citrus mixture into the pot and stir to combine with vegetables.

 

Return the browned roast to the pot, moving the vegetables aside ensuring it's partially submerged in the liquid.

 

Cover the pot and transfer it to the preheated oven. Allow the roast to cook for 3 to 4 hours or until the meat is fork-tender.

 

Once the roast is done, remove it from the oven and let it rest for 20 minutes before slicing.

 

Serve the pot roast with the balsamic and citrus marmalade sauce spooned over the top.

This Herbs de Naples Dark Balsamic and Citrus Marmalade Pot Roast is delicious served with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce. Enjoy!