1 (2 1/2 pounds) chuck roast

1 teaspoon salt

1/2 teaspoon black pepper

1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil

8 large carrots

3 pounds red potatoes

2 cups low or no sodium beef stock

1 Tablespoon Pompeian Organic Balsamic Vinegar, plus more for serving


  1. Season the roast all over with the salt and pepper. Heat a skillet over medium-high heat. Add the Pompeian Smooth Extra Virgin Olive Oil and let it get really hot. Add the roast to the hot oil. Cook on one side until very-browned, 4-5 minutes. Flip it over and get the other side brown and crusty as well, another 4-5 minutes.
  2. Meanwhile, peel the carrots and chop them into large chunks. Halve any smaller potatoes and quarter larger ones.
  3. Preheat oven to 300° F. Transfer the roast to a roomy roasting pan.
  4. Pour beer stock into the skillet that you used to sear the roast. Heat over medium-high heat to a simmer. Add 1 Tablespoon of Pompeian Organic Balsamic Vinegar. Stir. Pour over the roast in the roasting pan. Surround roast with potatoes. Top the roast and potatoes with the carrots.
  5. Put a lid on the roasting pan or cover it tightly in heavy-duty foil. Put it into the oven until the potatoes and carrots are soft and the meat is tender enough that you could pull it apart with your fingers, about 2 hours.
  6. Remove the meat and potatoes from the liquid. Optionally drizzle the meat with some Pompeian Organic Balsamic Vinegar (1 teaspoon or so) or serve it on the side as a dip. If you’d like to serve the braising liquid with the meal, skim off the fat before doing so.
  7. Slice the meat and serve with the potatoes, carrots, Pompeian Organic Balsamic Vinegar and braising liquid (optional).