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Best Braised Balsamic Pot Roast


"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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4 h 5 m servings 593 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 593 calories; 37.1 g fat; 29.2 g carbohydrates; 35.4 g protein; 120 mg cholesterol; 291 mg sodium. Full nutrition

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Read all reviews 22
  1. 28 Ratings

Most helpful positive review

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 braisi...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 braisi...

So good and tender!

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...

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 boyfrien...

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.

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.

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!

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 diffe...

You know it’s a testimony to an excellent cook when reviewers state that they followed the recipe “to the letter” and more often than not, that’s what I’m seeing here. I’m one of the guiltier co...