The balsamic beef with potatoes, sauce, and vegetables is a classic Sunday roast slowly cooked in a Dutch oven.
This balsamic beef recipe is a modern twist on the classic Sunday lunch: tender, hearty, and completely satisfying, cooked to perfection in a Dutch oven.
This beef roast is slow-cooked in a rich gravy with plenty of onions, balsamic vinegar, and cream. The low, slow cooking ensures the meat becomes incredibly tender while the onions melt into the gravy. At the end, just thicken the sauce with a bit of cornstarch.
How about making a different kind of roast that should be served cold? Try our deli-style sliced roast beef!
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Recipe ingredients
Beef: One piece of roasting beef, about 2 lbs/ 1 kg.
Heavy cream: Using cream to cook a roast is always a great idea; it makes the gravy richer and creamier, adding more flavor and making the dish extra delicious.
Balsamic vinegar enhances the flavors and makes the gravy truly delicious. Try these Turkey Chops with Balsamic Sauce, or make Roasted Pears with balsamic and honey for dessert.
See the recipe card for full information on ingredients and quantities.
How to make balsamic roast beef?
- Step #1: Sear the floured beef in melted butter. Add the quartered onion halfway through cooking. Once the meat is browned, pour in the vinegar and let it cook down completely.
- Step #2: Add salt and pepper, stock and cream. Cover and simmer on very low heat for 3 hours.
- Step #3: During the last hour of cooking, begin preparing your side dishes. Peel and chop the potatoes and cook the frozen peas and carrots just before the beef is ready. Of course, you can choose other side dishes.
- Step #4: Remove the meat from the sauce. If you prefer a thicker sauce, mix 1 or 2 tablespoons of cornstarch with a little cold water to make a paste, then stir it into the sauce. This step is optional if you like a thinner sauce.
- Step #5: Rest for 10 minutes before slicing, then serve immediately.
Good to know!
This recipe is very simple but requires time, so start early. With just a few ingredients and minimal effort, you'll get tender meat and an exceptional sauce.
Use a Dutch oven (the Amazon affiliate link opens in a new tab) that fits the roast snugly to keep the beef well-submerged in the cooking liquid.
Use high-quality beef broth - homemade if possible, or chicken stock as an alternative. Try the homemade Beef Bone Broth, or use the chicken stock I always make for the Semolina Dumpling Soup.
The sauce can be left as is or thickened with cornstarch if desired.
Do you like this recipe?
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Balsamic Beef
Equipment
- Dutch oven Note 1
Ingredients
- 2 lbs roasting beef one piece
- 1 tablespoon all-purpose flour
- 1 onion
- 3 tablespoons butter
- ½ cup balsamic vinegar
- 1 ¾ cup beef stock preferably low sodium
- 1 cup heavy cream
- 1½ tablespoon cornstarch optional for binding the sauce
- fine sea salt and black pepper
Instructions
- Preparations: Flour the beef and tap it gently to remove the excess flour. Quarter the onion.2 lbs roasting beef/ 1 kg + 1 tablespoon all-purpose flour + 1 onion
- Sear the beef: Melt the butter in the Dutch oven. Brown the meat on all sides until nicely seared. Add the onion pieces halfway through and cook them with the meat, turning regularly to prevent burning. Once the meat is browned, pour in the vinegar and let it simmer until it has completely evaporated.3 tablespoons butter + beef + onion + ½ cup balsamic vinegar/ 125 ml
- Simmer balsamic beef: Sprinkle the meat with salt and pepper, add stock and cream. Put on the lid, turn the heat down to very low, and simmer the meat for 3 hours. During the last hour of cooking time, start preparing the side dishes.fine sea salt and black pepper + 1 ¾ cup beef stock/ 400 ml + 1 cup heavy cream/ 230 ml
- Thicken the gravy: Remove the meat from the sauce. To thicken the sauce, mix 1 or 2 tablespoons of cornstarch with enough cold water to make a smooth paste, then stir it into the sauce. This step is optional if you prefer a thicker sauce.1½ tablespoon cornstarch
- Rest the roast for about 10 minutes before slicing. Serve immediately with boiled potatoes, carrots and peas or any other side dishes you prefer.
Notes
- Use a Dutch oven (the Amazon affiliate link opens in a new tab) that fits the roast snugly to keep the beef well-submerged in the cooking liquid.
Dana Rose says
The sauce is the secret.
Jenny says
Looks fantastic!
Adina says
Thank you, Jenny. 🙂
Barbara says
I am subcribed to Yummly website after going through all the recipes I discovered your Beef Roast Recipe I try it out but instead of cream I ad coccunut cream its healthy and delicious secondly butter do not make the beef toughand dry .Wonderfull thank you for sharing a great recipe
Adina says
I am so glad you liked it, Barbara. Coconut cream sounds great, I have to try it as well, I love anything made with coconut.
Adina says
That is so true. I am so happy that we have this possibility of buying organic beef at a good price, I could barely afford buying it in a store selling organic stuff, you will not believe the prices there. And I wouldn't even have the trust that what I am buying is really organic meat if I was to buy it somewhere else.
Thao @ In Good Flavor says
It is pretty sad to think that the majority of us either have never had antibiotic free and naturally/organically fed beef or have only had it as a special treat. This is such a comforting, delicious, and healthful meal.