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Balsamic Pot Roast

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The Food in My Beard
Updated Nov 3, 2014
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A tender and hearty roast beef, cooked in an easy balsamic sauce.

More About This Recipe

  • This time of year, there’s nothing like slow-cooked meats.

    One of my favorite ways to get the most flavor out of slow-cooking meats is to try new cooking liquids. Beer, wine, and coffee have all worked great for me in the past, and for this recipe I tried balsamic vinegar.

    Not just straight vinegar though – I mixed it with some garlic, Worcestershire, honey, and mustard to take some of the edge off. After cooking for three hours, everything really comes together and the flavors mellow out to form a beautiful sauce for this beef.

    For a unique spin on a comforting winter meal, try this Balsamic Pot Roast.

    Lots of balsamic in this dish! Half goes in the cooking liquid, and half is reduced to form a glaze.

    The roast on a bed of onion and carrot.

    Make sure the sauce coats the meat nicely. It may seem like there isn't enough sauce, but after it cooks with the lid on for a while, there will be plenty!

    The balsamic simmers away until it has reduced about 75%. It becomes a nice thick glaze.

    After cooking, the roast is looking perfect!

    Slice it on a board against the grain of the meat, and add the slices back to the cooking liquid.

    Serve with some veggies and dinner rolls, with the balsamic sauce and veggies ladled on top of the meat.

    More Tasty Roast Recipes

    Fire-Roasted Tomato Pot Roast Recipe
    Slow-Cooker French Onion Pot Roast Recipe
    Italian Beef Roast Recipe

    Dan Whalen cooked this on Valentines Day and it made for a very romantic meal. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

Balsamic Pot Roast

  • Prep Time 20 min
  • Total 4 hr 30 min
  • Servings 5
  • Ingredients 9
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Ingredients

  • 2 1/2 pounds beef round roast
  • 4 onions
  • 5 carrots
  • 1 cup balsamic vinegar
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons mustard
  • 1 tablespoon honey
  • 4 cloves garlic (grated)
  • Salt and pepper

Instructions

  • Step 
    1
    Preheat the oven to 300°F.
  • Step 
    2
    Slice the onions and carrots and place them in the bottom of a Dutch oven.
  • Step 
    3
    Place the roast on top of them.
  • Step 
    4
    Mix the rest of the ingredients to form the sauce. Pour the sauce over the roast and veggies. The liquid level will be below the veggies at this point. Cover and cook for one hour.
  • Step 
    5
    Remove the pot from the oven. You will notice that the liquid is now about one inch up the side of the meat. Stir the veggies and flip the meat, then put it back in the oven for another hour.
  • Step 
    6
    Repeat step 5 and cook the roast for a third hour, this time with the cover off.
  • Step 
    7
    Flip one final time, and cook for the fourth hour (still with the cover off).
  • Step 
    8
    Remove from the oven and allow to cool. Serve with dinner rolls and veggies.
  • Step 
    9
    Optional: Place an additional cup of balsamic vinegar on the stovetop on low while the roast is cooking. Reduce it to 1/4 cup. It will be thick. Serve as a glaze with the pot roast.
  • Step 
    10
    This dish could be made in a slow cooker, but I would add a few cups of beef stock in order to start with more liquid. You won't end up with the nice browned edges with this method.

Nutrition

No nutrition information available for this recipe
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