Best Braised Balsamic Pot Roast

Best Braised Balsamic Pot Roast

15
JimChicago52 10

"This is the best pot roast I've ever had! Simple to make and so tasty. The gravy it makes is so delicious. The combination of ingredients gives it a flavor that excites your taste buds. It's best to use a cast-iron braising pot."
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Ingredients

4 h 5 m servings 593 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 593 kcal
  • 30%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 35.4 g
  • 71%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in large, heavy pot over medium-high heat. Season roast with salt and black pepper. Place flour into a shallow bowl and press roast into the flour to coat completely. Cook the meat in the hot oil until browned completely, about 5 minutes per side.
  3. Spread onion slices over the roast; pour red wine vinegar into the pot around the roast. Drizzle half the balsamic vinegar over the roast and pour the remainder around it. Spread half the crushed tomatoes over the roast and distribute the remaining tomatoes around it. Sprinkle thyme leaves over roast; drizzle hot sauce atop thyme.
  4. Cover the pot and roast in the preheated oven until the meat is very tender, about 3 1/2 hours.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the flour. The actual amount of the flour consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

15
  1. 19 Ratings

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Most helpful positive review

I was looking for a way to do a roast that wasn't the standard 'onion soup and mushroom' treatment. I followed the ingredient list to the letter. I followed the cooking method up to the braisi...

Most helpful critical review

I made this tonight and can only give it 3 stars. As it was roasting I was so hopeful it would be delicious because it smelled amazing. My kids and hubby kept asking for dinner! Unfortunately...

I was looking for a way to do a roast that wasn't the standard 'onion soup and mushroom' treatment. I followed the ingredient list to the letter. I followed the cooking method up to the braisi...

So good and tender!

First time making pot roast so I wanted something fairly simple and I never use recipes on allrecipes that don't have a lot of ratings but I figured why not, and I'm very glad I did. My boyfrien...

I changed this up for the crockpot. I used 2 small beef chuck roasts and a couple random beef shanks I had in the freezer. I browned the meat in a skillet and put it in the crockpot with about...

Made as specified in a cast dutch oven. Great flavor! The tomato in the pot did burn, so watch the fluid level while it roasts.

Changed a lot and I know this irks people....but I did. Read reviews and added red wine, beef broth, Worcestershire, (2) cloves sliced garlic. Would use this as a jumping off idea again!

Like another reviewer, I usually don't make things that don't have more reviewers, but I sure am glad I did. This was fantastic. Made it in a cast iron casserole and I think that makes a diffe...

My husband and six year old son could not believe how good this was (maybe because I was the one cooking). I will definitely will be serving this again.

You know it’s a testimony to an excellent cook when reviewers state that they followed the recipe “to the letter” and more often than not, that’s what I’m seeing here. I’m one of the guiltier co...