Pot Roast with Garlic Olive Oil and Traditional 18 Year Balsamic
This tender pot roast is flavoured with our Garlic Olive Oil and Traditional 18 Year Balsamic for a rich glaze and melt-in-your-mouth veggies. Plus, everything cooks together in one pot for an easy recipe that you can set and forget!
Pot Roast with Garlic Olive Oil and Traditional 18 Year Balsamic
Allan Hussey
6
20 minutes
2.5 hours
British
Main
This tender pot roast is flavoured with our Garlic Olive Oil and Traditional 18 Year Balsamic for a rich glaze and melt-in-your-mouth veggies. Plus, everything cooks together in one pot for an easy recipe that you can set and forget!
Ingredients
- 4-5 Lb. Beef roast (rump or round)
- 2 Lbs. Yellow potatoes, washed and quartered
- 2 Large red onions, quartered
- 1 Lb. Carrots, diced
- ¼ Cup Garlic Olive Oil
- 2 Tbsp. Traditional 18 Year Balsamic
- 2 Tsp. Dijon mustard
- Salt, to taste
Directions
Preheat your oven to 325°F (163°C). In a small bowl or jar whisk together the Garlic Olive Oil, Traditional 18 Year Balsamic and Dijon mustard.
Place potatoes in the bottom of a large roasting pan or pot. Place the beef roast on top of the potatoes. Place the onions and carrots around the roast, ensuring they’re not on top of the meat. Pour the marinade evenly over the roast and vegetables. Sprinkle salt generously over the roast.
Place the lid on the pot and place in the oven. Roast for about 2 hours 30 minutes, or until a meat thermometer inserted into the thickest part of the roast reads 160°F (71°C) for medium doneness.
- Remove the roast from the oven and transfer it to a carving board. Let it rest for 10 minutes.
Pour the cooking juices from the pan into a small saucepan. Simmer over medium heat until the liquid reduces by half, creating a rich sauce.
Carve the roast into slices and arrange them on a serving platter. Serve alongside the roasted vegetables and drizzle with the sauce.
Can’t beat a one-pot meal. We preferred to mash the potatoes up after and drizzle the sauce on top. Very flavourful!
Really good, simple recipe. We tried it with the Wild Rosemary Olive Oil instead of garlic and it was fantastic! Glad it left us with lots of leftovers.
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