Mushroom & Blueberry Balsamic Pot Roast
1 whole (3 to 4 lbs.) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
1 heaping cup of baby carrots or 6 large carrots
1 cup mushrooms, sliced thick (optional)
4 cloves garlic, sliced thin
½ cup balsamic vinegar
½ cup beef broth
¼ cup tomato sauce
2 cups fresh blueberries
2 tablespoons fresh thyme, or more to taste
2 tablespoons fresh rosemary, or more to taste
Salt and pepper to taste
Drizzle olive oil over roast. Generously rub the roast with salt and pepper.
Pre-heat oven to 275 degrees.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.
Cut two onions in quarters and cut 6 carrots into 2-inch slices (you can peel the carrots, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other. Remove the onions to a plate. Add the carrots into the same pot and toss them around a bit until slightly browned, about a minute or two. Add a little more olive oil to the pot if necessary and add mushrooms and sliced garlic. Toss the pot until the mushrooms just begin to brown, remove the mushrooms to a plate.
If needed, add a bit more olive oil to the pot. Place the meat in the pot and sear it for about a minute on all sides until evenly browned. Remove the roast to a plate.
With the burner still on high, add balsamic vinegar and beef broth to deglaze the pan, scraping the bottom with a whisk until all the brown bits are up. Add tomato sauce and blueberries. Bring to a boil and lower the heat to a simmer. Allow the berries to cook for about 3 to 4 minutes until they plump, then using the back of your spoon, mash some of the berries against the side of the pot.
Place the roast back in the pan; add in the onion, mushrooms and carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, and then roast in 275 degree oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.