Best Braised Balsamic Pot Roast Recipe -
Best Braised Balsamic Pot Roast Recipe
  • READY IN 4+ hrs

Best Braised Balsamic Pot Roast

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs 50 mins

    4 hrs 5 mins


  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.
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  • 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 More Reviews

Most Helpful Positive Review
Nov 24, 2012

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 braising time and temperature. I started out at 350F and after 1 hour turned the temp down to 300F. The roast was in the oven for a total of 5 hours. This was fall apart tender and also moist. The smell was great, the flavor was good and I still wanted more intensity in flavor with the end product. After taking the meat out and tenting with foil to let it rest, I took 1 1/2 cups of the juice from the pan, added 1 cup of a nice merlot, 1/4 cup of brown sugar, 2 T honey, 2 T balsamic vinegar, 1/2 tsp beef boullion, 1 T of Worcestershire and a few good shakes of Frank's Hot sauce. I reduced that on the stove top and thickened it just a tad with a little bit of a roux until I had a syrup like consistency. Pouring a bit of that over the meat after it was plated gave it just the distinct flavor that I had hoped for from the recipe itself. You could certainly serve this with the traditional potatoes and carrots if you wanted to, but I think it lends itself better to the treatment I gave it, allowing a lesser cut of meat to really shine.

Most Helpful Critical Review
Mar 26, 2015

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, however, I didn't find the flavor of the roast, nor the sauce, to be very good. The roast was extremely tender, which everyone loved, but I wanted more/better flavor. The only thing I omitted was the flour as I'm gluten free - not sure if that made all the difference. I will likely follow some of the suggested modifications to enhance the flavor next time.

Dec 15, 2012

So good and tender!

Dec 15, 2012

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 boyfriend said this blew his moms pot roast outta the park (and shes a really good, experienced cook). Great job, SO moist, a lot of flavor, it was perfect! I approximated the measurements and only used 14 oz. of diced tomatoes, and some extra balsamic vinegar. Tomatoes were especially good! I covered a pan with foil and stuck it in the oven after I browned it. And I used a 2.5 lb pot roast so I only cooked it for 3 hrs. Kudos on the recipe, you did a great job!

Jun 23, 2014

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 1c of beef broth. I added a couple tablespoons balsamic and red wine vinegar. About 1 tablespoon Worcestershire sauce and some Cholula hot sauce. Then I sauteed the onions in the meat drippings left in the skillet, once golden I added 1 can of diced tomatoes and some balsamic vinegar, and cooked until the liquid reduced some. I added it to the crockpot over and around the meat. Cooked on High for 2 hours then low for 3 hours. I removed the meat from the crockpot then cooked some fingerling potatoes and carrots, adding some beef broth to the remaining liquid. I also used some of the liquid to prepare quinoa in my rice cooker. This is a winner if you're looking for a change from the 'mushroom/onion soup' style roast. The only thing i will do different next time is add Marsala wine to the mix.

Dec 15, 2012

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.

Nov 23, 2014

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!

Mar 09, 2014

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 difference. Had 3 large onions on hand, but all were bad so I used a bag of frozen chopped onions I had on hand. Can't wait to make this again with fresh onions. It was fantastic.


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  • Calories
  • 593 kcal
  • 30%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 37.1 g
  • 57%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 35.4 g
  • 71%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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