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.

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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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

592.5 calories; 35.4 g protein; 29.2 g carbohydrates; 120.3 mg cholesterol; 290.7 mg sodium. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/24/2012
I was looking for a way to do a roast that wasn't the standard 'onion soup and mushroom' treatment. I followed the ingredient list to the letter. I followed the cooking method up to the braising time and temperature. I started out at 350F and after 1 hour turned the temp down to 300F. The roast was in the oven for a total of 5 hours. This was fall apart tender and also moist. The smell was great the flavor was good and I still wanted more intensity in flavor with the end product. After taking the meat out and tenting with foil to let it rest I took 1 1/2 cups of the juice from the pan added 1 cup of a nice merlot 1/4 cup of brown sugar 2 T honey 2 T balsamic vinegar 1/2 tsp beef boullion 1 T of Worcestershire and a few good shakes of Frank's Hot sauce. I reduced that on the stove top and thickened it just a tad with a little bit of a roux until I had a syrup like consistency. Pouring a bit of that over the meat after it was plated gave it just the distinct flavor that I had hoped for from the recipe itself. You could certainly serve this with the traditional potatoes and carrots if you wanted to but I think it lends itself better to the treatment I gave it allowing a lesser cut of meat to really shine. Read More
(20)

Most helpful critical review

Rating: 3 stars
10/07/2016
I followed the recipe (which is something I rarely do) smelled and looked delicious. But I thought the sause was bitter. I probably wouldn't make it again. Read More
32 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/24/2012
I was looking for a way to do a roast that wasn't the standard 'onion soup and mushroom' treatment. I followed the ingredient list to the letter. I followed the cooking method up to the braising time and temperature. I started out at 350F and after 1 hour turned the temp down to 300F. The roast was in the oven for a total of 5 hours. This was fall apart tender and also moist. The smell was great the flavor was good and I still wanted more intensity in flavor with the end product. After taking the meat out and tenting with foil to let it rest I took 1 1/2 cups of the juice from the pan added 1 cup of a nice merlot 1/4 cup of brown sugar 2 T honey 2 T balsamic vinegar 1/2 tsp beef boullion 1 T of Worcestershire and a few good shakes of Frank's Hot sauce. I reduced that on the stove top and thickened it just a tad with a little bit of a roux until I had a syrup like consistency. Pouring a bit of that over the meat after it was plated gave it just the distinct flavor that I had hoped for from the recipe itself. You could certainly serve this with the traditional potatoes and carrots if you wanted to but I think it lends itself better to the treatment I gave it allowing a lesser cut of meat to really shine. Read More
(20)
Rating: 4 stars
11/24/2012
I was looking for a way to do a roast that wasn't the standard 'onion soup and mushroom' treatment. I followed the ingredient list to the letter. I followed the cooking method up to the braising time and temperature. I started out at 350F and after 1 hour turned the temp down to 300F. The roast was in the oven for a total of 5 hours. This was fall apart tender and also moist. The smell was great the flavor was good and I still wanted more intensity in flavor with the end product. After taking the meat out and tenting with foil to let it rest I took 1 1/2 cups of the juice from the pan added 1 cup of a nice merlot 1/4 cup of brown sugar 2 T honey 2 T balsamic vinegar 1/2 tsp beef boullion 1 T of Worcestershire and a few good shakes of Frank's Hot sauce. I reduced that on the stove top and thickened it just a tad with a little bit of a roux until I had a syrup like consistency. Pouring a bit of that over the meat after it was plated gave it just the distinct flavor that I had hoped for from the recipe itself. You could certainly serve this with the traditional potatoes and carrots if you wanted to but I think it lends itself better to the treatment I gave it allowing a lesser cut of meat to really shine. Read More
(20)
Rating: 5 stars
12/15/2012
So good and tender! Read More
(9)
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Rating: 5 stars
06/23/2014
I changed this up for the crockpot. I used 2 small beef chuck roasts and a couple random beef shanks I had in the freezer. I browned the meat in a skillet and put it in the crockpot with about 1c of beef broth. I added a couple tablespoons balsamic and red wine vinegar. About 1 tablespoon Worcestershire sauce and some Cholula hot sauce. Then I sauteed the onions in the meat drippings left in the skillet once golden I added 1 can of diced tomatoes and some balsamic vinegar and cooked until the liquid reduced some. I added it to the crockpot over and around the meat. Cooked on High for 2 hours then low for 3 hours. I removed the meat from the crockpot then cooked some fingerling potatoes and carrots adding some beef broth to the remaining liquid. I also used some of the liquid to prepare quinoa in my rice cooker. This is a winner if you're looking for a change from the 'mushroom/onion soup' style roast. The only thing i will do different next time is add Marsala wine to the mix. Read More
(6)
Rating: 5 stars
12/16/2012
First time making pot roast so I wanted something fairly simple and I never use recipes on allrecipes that don't have a lot of ratings but I figured why not and I'm very glad I did. My boyfriend said this blew his moms pot roast outta the park (and shes a really good experienced cook). Great job SO moist a lot of flavor it was perfect! I approximated the measurements and only used 14 oz. of diced tomatoes and some extra balsamic vinegar. Tomatoes were especially good! I covered a pan with foil and stuck it in the oven after I browned it. And I used a 2.5 lb pot roast so I only cooked it for 3 hrs. Kudos on the recipe you did a great job! Read More
(5)
Rating: 5 stars
12/15/2012
Made as specified in a cast dutch oven. Great flavor! The tomato in the pot did burn so watch the fluid level while it roasts. Read More
(3)
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Rating: 5 stars
03/09/2014
Like another reviewer I usually don't make things that don't have more reviewers but I sure am glad I did. This was fantastic. Made it in a cast iron casserole and I think that makes a difference. Had 3 large onions on hand but all were bad so I used a bag of frozen chopped onions I had on hand. Can't wait to make this again with fresh onions. It was fantastic. Read More
(2)
Rating: 5 stars
11/25/2014
My husband and six year old son could not believe how good this was (maybe because I was the one cooking). I will definitely will be serving this again. Read More
(2)
Rating: 5 stars
11/23/2014
Changed a lot and I know this irks people....but I did. Read reviews and added red wine beef broth Worcestershire (2) cloves sliced garlic. Would use this as a jumping off idea again! Read More
(2)
Rating: 5 stars
04/29/2014
This was excellent. Great Paleo recipe. My husband and kids loved it too. It was quite tender and tasty. I seared it on all sides over high heat and coated it generously with salt and pepper at the same time. It gave it a nice crust before roasting it in the oven. The balsamic and onions gave it a sweet and tangy taste. Yum!! So easy and yet to tasty!!! Read More
(1)
Rating: 3 stars
10/07/2016
I followed the recipe (which is something I rarely do) smelled and looked delicious. But I thought the sause was bitter. I probably wouldn't make it again. Read More