Ingredients
- 1 tablespoon red wine vinegar
- 1 tablespoon molasses
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon cayenne pepper or to taste
- 2 1/2 pounds beef chuck roast
- 1 1/2 cups beef or chicken broth
- 8 ounces baby carrots
- 1/2 onion sliced
- 1 cup white mushrooms sliced
- 2 tablespoons plain yogurt (I used 2% milk Greek yogurt)
Recipe Description
This beef roast recipe isn’t like the Chinese kind of sweet and sour but the sauce is a little sweet and a little tangy. It reminds me a lot of the Campbell’s simmer sauce I reviewed a couple years ago because it was a little tart too. This flavor is not how I grew up eating pot roast, but I know balsamic roast recipes are popular, so it’s definitely a thing.
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