Rating: 4.5 stars
33 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This is the best pot roast I've ever had! Simple to make and so tasty. The gravy it makes is so delicious. The combination of ingredients gives it a flavor that excites your taste buds. It's best to use a cast-iron braising pot.

Recipe Summary

prep:
15 mins
cook:
3 hrs 50 mins
total:
4 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat olive oil in large, heavy pot over medium-high heat. Season roast with salt and black pepper. Place flour into a shallow bowl and press roast into the flour to coat completely. Cook the meat in the hot oil until browned completely, about 5 minutes per side.

  • Spread onion slices over the roast; pour red wine vinegar into the pot around the roast. Drizzle half the balsamic vinegar over the roast and pour the remainder around it. Spread half the crushed tomatoes over the roast and distribute the remaining tomatoes around it. Sprinkle thyme leaves over roast; drizzle hot sauce atop thyme.

  • Cover the pot and roast in the preheated oven until the meat is very tender, about 3 1/2 hours.

Editor's Note:

The nutrition data for this recipe includes the full amount of the flour. The actual amount of the flour consumed will vary.

Nutrition Facts

593 calories; protein 35.4g; carbohydrates 29.2g; fat 37.1g; cholesterol 120.3mg; sodium 290.7mg. Full Nutrition
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