Balsamic Braised Pot Roast

Tender, juicy, and full of rich, savory flavor, this Balsamic Braised Pot Roast is the ultimate comfort food. Featuring fall-apart chuck roast slow-cooked with caramelized onions, sweet carrots, and aromatic herbs in a tangy balsamic vinegar and beef broth sauce, this recipe transforms a classic roast into a gourmet meal. Perfectly seared for depth of flavor and braised in the oven until melt-in-your-mouth tender, this dish is as impressive as it is easy to prepare. Whether served alongside mashed potatoes or crusty bread to soak up the luscious gravy, it’s a hearty, crowd-pleasing favorite ideal for family dinners or special occasions. SEO keywords: balsamic braised pot roast, pot roast recipe, comfort food, hearty dinner, slow-cooked roast, chuck roast recipe.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion, sliced
• 4 carrots, peeled and cut into 2-inch pieces
• 3 celery stalks, cut into 2-inch pieces
• 4 garlic cloves, minced
• 1 cup balsamic vinegar
• 2 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon flour (optional, for thickening sauce)
• 2 tablespoons water (if using flour)

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the chuck roast generously with kosher salt and black pepper on all sides.

Step 3

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the chuck roast for 3-4 minutes on each side until deeply browned. Remove the roast and set it aside.

Step 4

In the same pot, add the sliced onions, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 5

Add the minced garlic to the pot and cook for an additional minute, stirring constantly to avoid burning.

Step 6

Pour in the balsamic vinegar and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the vinegar reduce slightly for 2 minutes.

Step 7

Stir in the beef broth, dried thyme, dried rosemary, and bay leaves. Bring the mixture to a simmer.

Step 8

Return the seared chuck roast to the pot, nestling it into the liquid. The liquid should cover about two-thirds of the roast; add more broth if needed.

Step 9

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3.5 to 4 hours, flipping the roast halfway through, until the meat is tender and easily shreds with a fork.

Step 10

Once cooked, remove the pot from the oven. Transfer the roast to a platter and tent it with foil to keep it warm.

Step 11

If you'd like to thicken the sauce, mix the optional flour with water to form a slurry, and stir it into the liquid in the pot. Simmer over medium heat for 5 minutes until thickened.

Step 12

Serve the pot roast hot, smothered in the balsamic sauce, alongside the cooked vegetables. Enjoy!

Nutrition Facts

Serving size	2966.7 grams (2966.7g)

Amount per serving	% Daily Value*
Calories	3871

Total Fat 213.30g	273%
Saturated Fat 82.10g	410%
Polyunsaturated Fat 13.40g
Cholesterol 1252mg	417%
Sodium 8721mg	379%
Total Carbohydrate 113.90g	41%
Dietary Fiber 19.70g	70%
Total Sugars 64.50g
Protein 369.60g	739%

Vitamin D 54IU	272%
Calcium 635mg	49%
Iron 52mg	287%
Potassium 7306mg	155%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 38.4%

Carbs: 11.8%