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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Recipe Summary

prep:
15 mins
cook:
6 hrs 20 mins
additional:
8 hrs
total:
14 hrs 35 mins
Servings:
15
Yield:
5 pound roast
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

388 calories; protein 19g 38% DV; carbohydrates 6.4g 2% DV; fat 31.5g 49% DV; cholesterol 70.9mg 24% DV; sodium 540.4mg 22% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2015
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 pan and wrapped it well in tin foil for an hour before we shredded it. It just fell apart. The juices have a fair amount of oil so if you want au jus you need to skim that fat! Balsamic is prominent but not overpowering. This is a fantastic recipe! Thanks DrObviousSo! Read More
(4)

Most helpful critical review

Rating: 3 stars
03/03/2016
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 was too vinegary. I'd prefer something else but if you love vinegar give it a try. Read More
(3)
8 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/18/2015
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 pan and wrapped it well in tin foil for an hour before we shredded it. It just fell apart. The juices have a fair amount of oil so if you want au jus you need to skim that fat! Balsamic is prominent but not overpowering. This is a fantastic recipe! Thanks DrObviousSo! Read More
(4)
Rating: 3 stars
03/03/2016
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 was too vinegary. I'd prefer something else but if you love vinegar give it a try. Read More
(3)
Rating: 5 stars
03/03/2015
Excellent recipe - great flavor and very quick and easy preparation Read More
(2)
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Rating: 1 stars
05/04/2015
Too much balsamic vinegar. Read More
Rating: 5 stars
03/18/2015
Quick & easy with excellent results Read More
Rating: 1 stars
11/27/2017
Too much vinegar did not enjoy. Read More
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Rating: 2 stars
04/23/2016
This wasn't really my thing. It was too strong for my family. Read More