- 1 (5 pound) blade chuck roast
- 2 cups balsamic vinegar
- 1 cup olive oil
- 1 tablespoon salt
- 1 tablespoon whole black peppercorns
- 1 tablespoon dried savory
- 1 tablespoon dried mint
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon butter
- 3 cups beef stock
- Combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. Coat roast with the marinade, squeeze out excess air, and seal the bag. Marinate roast in the refrigerator, 8 hours to overnight.
- Preheat oven to 250 degrees F (120 degrees C).
- Melt butter in an oven-safe pot over medium heat. Transfer roast to hot butter, reserving marinade in bag. Cook roast until browned on all sides, 2 to 3 minutes per side. Place roast on a work surface.
- Pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Add broth and simmer until sauce is reduced by half, about 10 minutes. Return roast to pot and cover.
- Cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve meat with reduced sauce.
Balsamic Pot Roast, recipe