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My review
Balsamic Pot Roast
1
DrObviousSo
"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 388Original recipe yields 15 servings (5 pound roast)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Preheat oven to 250 degrees F (120 degrees C).
- 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.
- 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.
- 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.
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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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
1/18/2015
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
3/3/2016
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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Newest
1/18/2015
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 ...
3/3/2016
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 ...
3/3/2015
Excellent recipe - great flavor and very quick and easy preparation
4/22/2016
This wasn't really my thing. It was too strong for my family.