Balsamic Pot Roast

Balsamic Pot Roast

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 388 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

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. 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.
  2. Preheat oven to 250 degrees F (120 degrees C).
  3. 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.
  4. 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.
  5. 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.

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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

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

This wasn't really my thing. It was too strong for my family.

Most helpful
Most positive
Least positive
Newest

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 ...

Excellent recipe - great flavor and very quick and easy preparation

This wasn't really my thing. It was too strong for my family.

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 ...

Too much balsamic vinegar.

Quick & easy with excellent results

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