Braised Chuck Roast with Herb-Infused Vegetables

This braised chuck roast is a comforting classic that combines tender, slow-cooked beef with a medley of herb-infused root vegetables. The rich flavors of garlic, rosemary, and thyme complement the savory notes of the roast, creating a dish that's both hearty and aromatic. Perfect for family dinners, this recipe respects traditional cooking methods while adding a creative touch with the addition of balsamic vinegar for a hint of sweetness.

Ingredients:

• 3-4 lbs chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 2 cups potatoes, diced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons balsamic vinegar
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.
4. Add the carrots, parsnips, and potatoes to the pot, stirring to combine with the onion and garlic.
5. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Stir in the balsamic vinegar.
6. Return the chuck roast to the pot, placing it on top of the vegetables. Add the rosemary and thyme sprigs.
7. Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the meat is fork-tender.
8. Remove from the oven and let it rest for 15 minutes before slicing. Serve the roast with the vegetables and pan juices.