Balsamic Braised Pot Roast
Tender, juicy, and full of rich, savory flavor, this Balsamic Braised Pot Roast is the ultimate comfort food. Featuring fall-apart chuck roast slow-cooked with caramelized onions, sweet carrots, and aromatic herbs in a tangy balsamic vinegar and beef broth sauce, this recipe transforms a classic roast into a gourmet meal. Perfectly seared for depth of flavor and braised in the oven until melt-in-your-mouth tender, this dish is as impressive as it is easy to prepare. Whether served alongside mashed potatoes or crusty bread to soak up the luscious gravy, it’s a hearty, crowd-pleasing favorite ideal for family dinners or special occasions. SEO keywords: balsamic braised pot roast, pot roast recipe, comfort food, hearty dinner, slow-cooked roast, chuck roast recipe.
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Recipe Information
Ingredients
- 3 pounds chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, sliced
- 4 carrots, peeled and cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 4 garlic cloves, minced
- 1 cup balsamic vinegar
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon flour (optional, for thickening sauce)
- 2 tablespoons water (if using flour)
Instructions
Preheat your oven to 300°F (150°C).
Season the chuck roast generously with kosher salt and black pepper on all sides.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the chuck roast for 3-4 minutes on each side until deeply browned. Remove the roast and set it aside.
In the same pot, add the sliced onions, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the minced garlic to the pot and cook for an additional minute, stirring constantly to avoid burning.
Pour in the balsamic vinegar and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the vinegar reduce slightly for 2 minutes.
Stir in the beef broth, dried thyme, dried rosemary, and bay leaves. Bring the mixture to a simmer.
Return the seared chuck roast to the pot, nestling it into the liquid. The liquid should cover about two-thirds of the roast; add more broth if needed.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3.5 to 4 hours, flipping the roast halfway through, until the meat is tender and easily shreds with a fork.
Once cooked, remove the pot from the oven. Transfer the roast to a platter and tent it with foil to keep it warm.
If you'd like to thicken the sauce, mix the optional flour with water to form a slurry, and stir it into the liquid in the pot. Simmer over medium heat for 5 minutes until thickened.
Serve the pot roast hot, smothered in the balsamic sauce, alongside the cooked vegetables. Enjoy!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.9 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
