Balsamic Pot Roast [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 9 reviews

Beef Christmas recipes Holiday Food Main Dishes Recipes

Cook time Cook time: 4 hours

Balsamic Pot Roast is an impressive entrée with juicy, slow-roasted meat and a balsamic reduction loaded with herbs, spices, and caramelized notes from the molasses and brown sugar. Easy enough for a special Sunday dinner, and elegant enough for company!

Wondering what side dishes go with this gorgeous Balsamic Pot Roast? It’s fantastic with Mashed Potatoes, some homemade Caesar Salad, or some Steamed Broccoli!

Easy Balsamic Pot Roast Recipe

Balsamic Pot Roast is one of my signature dishes when I have company over. The balsamic reduction is just terrific, spooned over the juiciest roast chuck you’ve ever had. I know some people find the taste of this vinegar too strong. But thanks to the molasses, brown sugar, stock, and tons of spices and herbs, it turns into a beautifully savory glaze that’s impossible to resist. 

It may taste gourmet, but it’s also seriously easy. Once you’ve browned the chuck, all that’s left is to let it braise in the Dutch oven. I love how I can focus on the side dishes, or just relax before dinner while it cooks. This is one recipe you shouldn’t miss!

What meat should be used for pot roast?

Because we will be cooking it very slow for several hours, we need a cut that becomes tender over time, not mushy. Tough cuts like chuck are perfect for this cooking method.

The slow roasting process breaks down the muscle fibers, rendering them unbelievably juicy and so tender, it almost melts in your mouth. Choose chuck with excellent marbling. That fat adds so much flavor and also keeps the meat tender.

What is the difference between balsamic vinegar and balsamic reduction?

Balsamic vinegar comes from grapes and has a very intense flavor and dark color compared to other vinegars. It has a thin, liquid consistency, and you can use it for dipping, for dressing, and anything you want to add more sour zest to.

On the other hand, you make a balsamic reduction by simmering the vinegar from 10 to 20 minutes. As it reduces, the vinegar becomes a little sweeter and transforms into a syrup-like thick glaze.

The recipe may also call for the vinegar to be combined with other ingredients like broth, sugar, and spices. It’s all brought to a boil, then simmered until it’s thick and reduced to around half its original volume. 

How do you make Balsamic Pot Roast?

  1. Sear the chuck. Season with fresh ground pepper and salt, then brown on all sides in hot oil. It should be very nicely browned, with a sort of crust all around. Take out and set aside.
  2. Cook the braising liquid. In the same pot, sauté the aromatics followed by the herbs. Deglaze with a splash of broth. Add the rest of the stock, along with the vinegar, sugar, and molasses. Stir very well. 
  3. Roast long and slow. Place the chuck carefully into the braising liquid, along with carrots and potatoes. Arrange bay leaves and fresh rosemary on top. Roast until tender, about 3 to 4 hrs.
  4. Reduce the sauce. Strain the braising liquid into a pan, then discard all the fat. Cook on a hard simmer until the liquid is reduced and resembles a thick glaze. You may add more vinegar if you want a stronger balsamic taste.
  5. Serve. Plate up the chuck with herbs and fresh parsley on top. Enjoy!

How do you make Balsamic Pot Roast tender?

This recipe’s long and slow method guarantees perfectly tender roast, every single time. However, make sure you also begin with high-quality meat with plenty of marbling.

Recipe Variations:

  • Use other parts: Well-marbled bottom round will also work for this dish.
  • Add more vegetables: Make it healthier and more flavorful with parsnips and sweet potatoes.
  • Make it spicy: Sprinkle a dash of pepper flakes if you like it hot.

Can you make it in the slow cooker?

Yes, the slow cooker is a great alternative to the oven. I like how I don’t have to watch over the chuck, and it doesn’t heat up the kitchen as much.

Follow the searing step and brown every side of the chuck. Then, add all the ingredients of the braising liquid into the pot, along with the vegetables, spices, and herbs. Cook 4 hrs. (set on high), and up to 8 hrs. (set on low). Finally, make the reduction by straining out the liquid, and simmering it until it turns into a syrupy glaze.

Can you make it in the Instant Pot?

Definitely! Again, begin by browning the chuck nicely on all sides. Use the Sauté function for this. 

Deglaze the bottom of the IP completely, then pour in the rest of the braising liquid ingredients. Arrange the chuck at the bottom, topped with the veggies, bay leaves, and herbs. Set the IP to pressure cook for about 30 mins, finished with a natural release. 

Take out everything, leaving only the liquid behind. Reduce until it turns into a thick glaze. Pour that on top of the meat or return the meat into the glaze to coat before serving.

More Recipes: 

How to Store:

First, cool all of the leftovers. Transfer to an air-tight storage, then chill in the fridge. Consume within 3 to 4 days.

To freeze, cool down everything first before transferring to a freezer-friendly container. Freeze up to 3 months. To reheat, thaw. Microwave until piping hot, or bake on low with the sauce until heated through.

Recipe Tips:

  • Sear the chuck very well until it forms a nice, brown crust. That’s where all the flavors are!
  • Slice all veggies into large chunk so they become tender, not mushy, through the long cooking time.
Save Recipe
5 from 9 reviews

Balsamic Pot Roast

Balsamic Pot Roast is an impressive entrée with juicy, slow-roasted meat and a balsamic reduction loaded with herbs, molasses and brown sugar.

Author: Catalina Castravet Serves: 8 servings
Prep time: 30 minutes Cook time: 4 hours Total time: 4 hrs 30 mins

Ingredients

Instructions

Nutrition information

Calories: 514 Carbohydrates: 16 Protein: 45 Fat: 30 Saturated Fat: 12 Cholesterol: 156 Sodium: 902 Potassium: 982 Fiber: 1 Sugar: 14 Vitamin A: 2589 Vitamin C: 3 Calcium: 78 Iron: 6
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Comments

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melissa chapman

The roast looks so good and juicy. I would love to try that sauce and I know this could become a big favorite.

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Amber Myers

Ooo I know I'd love this. I am a big fan of regular pot roast and I eat so much of it.

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Pam Wattenbarger

That looks so good. We are huge fans of pot roast at our house. Trying this soon!

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Heather

Pot roast is a favorite in my house. We eat it at least 2x a month. Can't wait to try this one.

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Bri

This looks amazing! I hope my girls like pot roast when they get a little older because my husband doesn't and I LOVE it! I want this so bad!

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Beth

A good pot roast is always a treat. This one looks delicious!

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Tasheena

The perfect comfort food. I wish I had everything on hand to make this for dinner.

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Gervin Khan

Oh my goodness, this recipe looks really good and tasty. To be honest, seeing this makes me hungry.

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Joline

This looks delicious! And I love how it freezes well too.

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Amanda Kerr

This looks great! I have been finding it challenging lately to figure out dinners.

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Nikki Wayne

Oh my..... The meat looks so tender! This looks so so savory!!

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Ruth I

That looks very incredible. I'm already loving this recipe. Perfect for this Christmas! My family would love to have this at our table. Will definitely try to make this amazing recipe.

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Lynndee

Yum! Pot roast is one of my faves to prepare especially during the cold months.

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Kathy

I love a good pot roast. It has been so long since I've had one. I need to give your recipe a try. I love making pot roast.

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Tomi C

I love a good pot roast and fortunately so does my family. It’s one of those dishes that all of them will eat no complaints. Definitely have to try this recipe thanks for posting

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MELANIE EDJOURIAN

This sounds delicious and I love there is a sweetness to it. Perfect with broccoli!

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Kita Bryant

Now this is a mighty fine roast. I would love to sink my teeth into some of this.

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Swathi

This Balsamic pot Roast looks delicous. That is really juicy and perfectly cooked meat .

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Michael

Looks good. What is the best oven temperature to cook this?

Reply

325 degrees F.

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