Is there anything better than a big ole pot roast at the end of a busy day? It’s like getting a big hug and a pat on the back all at once. I make pot roast for dinner fairly frequently during the cooler months because it’s such an easy, one pot, family friendly meal. This recipe is a wonderful variation on a standard pot roast, using a simple addition of balsamic vinegar to add flavor along with a little pep.
The little change in the recipe led to a big change around our dinner table. Both children ate everything on their plates, and I think it probably goes without saying that my meat and potatoes loving husband did the same.
There are two ways you can make this Balsamic Pot Roast. You can roast it in the oven, which is my preference for bringing out a real depth of flavor. Perfect for when you have more time between prep time and dinner time. Or you could pop this into the slow cooker in the morning then have dinner waiting for you when you get home. The prep for each method is the same, only the cooking method changes. Any way you choose you will soon be sitting down to a plateful of some of the most delicious pot roast you’ve ever tasted.
Balsamic Pot Roast with Carrots and Onions
3 pound boneless chuck roast, trimmed of fat
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried oregano
1 Tablespoon olive oil
1 cup beef or chicken stock
1 large white onion, sliced
2 cups baby carrots
2 cloves garlic
1/2 cup balsamic vinegar
1/2 cup tomato paste
Directions for Oven Roasting:
1. Preheat the oven to 325 degrees.
2. Place roast on a large plate or cutting board. Combine the salt, pepper, and oregano in a small bowl. Rub seasoning mix over all sides of roast.
3. Heat a large Dutch oven over medium high heat. Add olive oil, then place roast into pan. Cook on all sides until well browned and a crust begins to form, about 3-4 minutes per side. *Note: This is an important step. You will not get the same flavor and juiciness if you skip this step.* Remove roast from pan and set aside on a plate.
4. Pour stock into pan and use a wooden spoon to scrape the bottom of pan to remove any browned bits. Place onions, carrots, and garlic into pan with the stock. Add the balsamic vinegar and tomato paste to the pan. Stir well to combine.
5. Place roast back into pan and pour some of the liquid over the top.
6. Cover Dutch oven with a tight fitting, oven safe lid. Place onto middle rack in the oven for 2 to 2 1/2 hours, or until the internal temperature reaches 160 degrees.
Slice and serve warm.
Directions for Slow Cooker:
Follow steps 2 through 4 above. These steps can be done the day before. Just place it all into an airtight container and keep refrigerated until ready to start the slow cooker.
Place roast into a slow cooker and carefully ladle the liquid with the vegetables over the top. Place the lid on the slow cooker and cook on low for 6 to 8 hours.
Recipe adapted from Kalyn’s Kitchen.
Want more cool weather recipes? Try these family favorites:
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