Balsamic Braised Pot Roast

Balsamic Braised Pot Roast

missbutterbean 0

"This is a recipe I pulled from a magazine and switched up a bit to personalize more to my family's taste. First time I made it the family went nuts and said it was the best roast they'd ever eaten. It's super simple to make-hardest part is chopping the veggies! Makes a ton and the leftovers are great on sandwiches."


3 h 8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



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  1. Sprinkle roast with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pan.
  2. Add the celery, carrots, onion, and mushrooms to the same pan; cook and stir until tender. Add the potatoes and crush garlic slightly and add to pan and cook 1 minute longer.
  3. Add wine, stirring to loosen browned bits from pan. Stir in the broth, vinegar and herbs. Return roast to pan; bring to a boil. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender.
  4. Remove beef and vegetables; keep warm. Discard herbs from cooking liquid. In a small bowl, mix cornstarch and water until smooth; stir into cooking liquid. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Serve with pot roast and vegetables. Yield: 8 servings.
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