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5.0 from 33 votes

Balsamic Pot Roast

Balsamic Pot Roast is an impressive entrée with juicy, slow-roasted meat and a balsamic reduction with herbs, molasses, and brown sugar.

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 8 servings
Calories: 514 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons canola oil
  • 4 pounds boneless chuck roast
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 teaspoon fresh thyme finely chopped
  • 1 teaspoon fresh Rosemary finely chopped
  • 1 teaspoon dried oregano
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce 
  • 1/3 cup balsamic vinegar
  • 2 tablespoons molasses
  • 1/4 cup brown sugar
  • 2 carrots chopped into 1 inch pieces
  • 1 lb potatoes cut into 1 inch cubes
  • 2 bay leaves
  • 3 sprigs fresh rosemary

Instructions

    Cup of Yum
  1. Pat dry the beef with paper towels and season it with salt and pepper.
  2. Place a large pot or Dutch oven over high heat and add two tablespoons of canola oil.
  3. Once the oil is hot, add the pot roast and brown on both sides for 3-5 minutes on each side or until nicely browned. Set aside.
  4. Add the diced onion to the pan and cook for 1-2 minutes. Add the garlic, thyme, rosemary, and oregano. Stir and cook for 1-2 minutes.
  5. Add 1 cup of the broth and scrape the bottom of the pan well.
  6. Add the rest of the broth, Worcestershire sauce, balsamic vinegar, molasses, and brown sugar. Stir to combine.
  7. Add the beef, carrots, and potatoes, and top with fresh rosemary and bay leaves.
  8. Preheat oven to 325 degrees F. Cover and cook in the oven for 3-4 hours or until fork-tender.
  9. Discard the bay leaves before serving.
  10. To make the sauce into a glaze, strain the liquid out after cooking, spoon off the fat, and discard it. Place the mixture in a small sauce pan and cook on medium heat until thickened, about 10-12 minutes.
  11. Garnish with fresh parsley and herbs when serving.

Notes

  • Deglazing is one of the most important steps in roasting. Browning the beef brings out the flavors in the roast and loosens the browned bits from the bottom of the pan. When deglazing the pan, I prefer beef broth to water because it gives the roast more flavor. However, other ways add even more flavor to the meat. I have used other ingredients for deglazing, like my favorite wine, such as Pinot Noir or Cabernet Sauvignon. Red wine vinegar would be an excellent choice, giving a sweet and tangy taste. 
  • Since this recipe uses balsamic vinegar, I like to keep the other flavors savory. For example, Worcestershire sauce or soy sauce would work with this sweet and tangy dish. I also like to use my favorite tomato sauce, made with San Marzano tomatoes combined with various herbs, to give it a multitude of flavors. Other things to try are apple cider, fruit juice, and beer. 
  • I use a meat thermometer to check the temperature to be sure when it is done cooking.
  • I like to serve my roast at 145 degrees F, so I remove it from the oven when it is 135 degrees F. It will continue to cook as it rests. 
  • Be sure to get high-quality vinegar to prevent bitterness and promote a good flavor. 
  • Heat the glaze for 15 to 20 minutes to thicken it. If that doesn't work, I add cornstarch. 
  • Get a chuck roast or another cut of beef with a lot of collagen for a tender roast. 
  • Also, make sure to cook it low and slow for moist, juicy meat.  

Nutrition Information

Calories 514kcal (26%) Carbohydrates 16g (5%) Protein 45g (90%) Fat 30g (46%) Saturated Fat 12g (60%) Cholesterol 156mg (52%) Sodium 902mg (38%) Potassium 982mg (28%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 2589IU (52%) Vitamin C 3mg (3%) Calcium 78mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 514

% Daily Value*

Calories 514kcal 26%
Carbohydrates 16g 5%
Protein 45g 90%
Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 156mg 52%
Sodium 902mg 38%
Potassium 982mg 21%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 2589IU 52%
Vitamin C 3mg 3%
Calcium 78mg 8%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.