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Balsamic Pot Roast

Rated as 3.12 out of 5 Stars
1

"A tangy alternative to the standard pot roast with potatoes and carrots. Try it with a side of sauteed zucchini, a baked sweet potato, or steamed vegetables."
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Ingredients

14 h 35 m servings 388
Original recipe yields 15 servings (5 pound roast)

Directions

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  1. Combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. Coat roast with the marinade, squeeze out excess air, and seal the bag. Marinate roast in the refrigerator, 8 hours to overnight.
  2. Preheat oven to 250 degrees F (120 degrees C).
  3. Melt butter in an oven-safe pot over medium heat. Transfer roast to hot butter, reserving marinade in bag. Cook roast until browned on all sides, 2 to 3 minutes per side. Place roast on a work surface.
  4. Pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Add broth and simmer until sauce is reduced by half, about 10 minutes. Return roast to pot and cover.
  5. Cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve meat with reduced sauce.

Footnotes

  • Cook's Note:
  • Onion broth can be substituted for the beef broth if desired.
  • Depending on the shape of the bag, bowl, and roast, you may need to add more vinegar and oil to cover the roast.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 388 calories; 31.5 6.4 19 71 540 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Hands down one of the best pot roasts I've ever made. Marinated overnight. Only had fresh mint so that's what I used. (8 whole leaves). Reached temp at 6 hours so we took it out of the roasting ...

Most helpful critical review

I crockpotted this for our family and while it was edible no one was impressed enough for me to make it again. I halved the vinegar because I didn't have 2 cups and it was plenty. But for me it ...

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Hands down one of the best pot roasts I've ever made. Marinated overnight. Only had fresh mint so that's what I used. (8 whole leaves). Reached temp at 6 hours so we took it out of the roasting ...

I crockpotted this for our family and while it was edible no one was impressed enough for me to make it again. I halved the vinegar because I didn't have 2 cups and it was plenty. But for me it ...

Excellent recipe - great flavor and very quick and easy preparation

Too much vinegar, did not enjoy.

This wasn't really my thing. It was too strong for my family.

Too much balsamic vinegar.

Quick & easy with excellent results