Balsamic and Onion Pot Roast
I found this delicious and easy balsamic and onion pot roast recipe on Kalyn’s Kitchen, and I’m so happy I made it! The beef was tender and juicy, and the sauce was tangy & delicious! We all loved this easy pot roast recipe and thought it paired nicely with creamy mashed potatoes, roasted green beans and mushrooms, and some crusty bread.
Balsamic and Onion Pot Roast
Ingredients:
- 1 tbsp garlic olive oil or olive oil
- 3 lbs chuck roast, trimmed
- Steak seasoning, to taste
- Sea salt and freshly cracked pepper, to taste
- 1½ cups beef broth
- ½ cup balsamic vinegar
- 3 tbsp tomato paste
- 1 yellow onion, sliced into large chunks
- 1 red onion, sliced into large chunks
- 7 cloves of garlic, chopped
- 2 bay leaves
How to Make Balsamic and Onion Pot Roast
Preheat the oven to 325 degrees.
Trim the chuck roast of as much fat as possible. Season both sides of the chuck roast with the steak seasoning, sea salt, and freshly cracked pepper to taste.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the meat on both sides for a few minutes until nice and brown.
Deglaze the pan with beef broth, balsamic vinegar, and tomato paste. Cook for 2 minutes to reduce a little.
Add the onions, garlic, and bay leaves, then cover with a lid and place it in the oven. Cook the pot roast for 3-4 hours, or until tender. (If you can, flip the meat halfway through cooking.)
Remove the pot roast and place it on a cutting board with a foil tent.
While the meat is resting, remove the bay leaves from the balsamic and onion sauce and skim as much fat from the top of the sauce.
Place on the stove over medium-high heat and cook for 2-3 minutes, until it has reduced.
Slice the pot roast and drizzle with the balsamic onion sauce. Enjoy.
Equipment
Ingredients
- 1 tbsp garlic olive oil or olive oil
- 3 lbs chuck roast trimmed
- Steak seasoning to taste
- Sea salt and freshly cracked pepper to taste
- 1½ cups beef broth
- ½ cup balsamic vinegar
- 3 tbsp tomato paste
- 1 yellow onion sliced into large chunks
- 1 red onion sliced into large chunks
- 7 cloves of garlic chopped
- 2 bay leaves
Instructions
- Preheat the oven to 325 degrees.
- Trim the chuck roast of as much fat as possible. Season both sides of the chuck roast with the steak seasoning, sea salt, and freshly cracked pepper to taste.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the meat on both sides for a few minutes until nice and brown.
- Deglaze the pan with beef broth, balsamic vinegar, and tomato paste. Cook for 2 minutes to reduce a little.
- Add the onions, garlic, and bay leaves, then cover with a lid and place it in the oven. Cook the pot roast for 3-4 hours, or until tender. (If you can, flip the meat halfway through cooking.)
- Remove the pot roast and place it on a cutting board with a foil tent.
- While the meat is resting, remove the bay leaves from the balsamic and onion sauce and skim as much fat from the top of the sauce.
- Place on the stove over medium-high heat and cook for 2-3 minutes, until it has reduced.
- Slice the pot roast and drizzle with the balsamic onion sauce. Enjoy.
What a great "almost fall" meal – sounds wonderful. I love the balsamic sauce I bet it cooks down real nice with the juices from the meat and the onions. I bet it's wonderful over some mashed potatoes…yum!
Mmmmmm I can smell it from here and it is making me hungry. Looks delicious. Diane
Wow!!!!!!!!so tasty……..
Can't remember the last time I had pot roast. Yours looks and sounds wonderful! Great way to say "hello" to fall! 🙂
mmm delicious! Our almost Fall weather is making me think of things like pot roast and soup too!
Generally not a fan of pot roast; but this looks so delicious I'll have to try making it!
Wow, talk about a nice little twist on an old standby! Love balsamic.. will definitely have to try this.
This sounds wonderful! I think I have a roast in the freezer and it has cooled down here a bit.
So glad you liked it!
What I wouldn't give for a cold and rainy day – it's been consistently 100+ degrees here in Austin! This looks like the perfect cure for the weather blues – absolutely delicious meal, Pam! Thanks for sharing.
sounds yummy!!
Love that garlic oil! So many uses, so little time 😉
Looking forward to some all weather… I will def be breaking out my crockpot for some soups, stews and pot roasts like this one.
My wife does not eat red meat but I still sneak in a good meal once in a while. This roast with the balsalmic sauce looks great. It is only the two of us so that means lots of leftovers for me throughout the week.
is it that time of year already for aromatic pot roast?
lol
That balsamic touch really makes this dish sound fabulous!
This looks so good, Pam!
I call this a nice Fall meal. My family would enjoy.
Kalyn's site is chock full of winners like this! Comfort food heaven!
This looks great. I love a good pot roast!
This looks fantastic!!!
Look nice Pam, gloria
Made this for supper this week – loved it! i didnt add the tomato paste (was out) so i used a small amount of corn starch to thicken drippings before serving, delightful! made the -30 weather here in Ontario tolerable! thanks for a great recipe!
3rd time making this. My husband thinks I’m a genius because of you!!! Thank u
Pam, my family doesn’t eat beef, can I substitute it with pork?
Thanks
Christine,
I am sure a pork roast would work just fine. Let me know how it turns out.
Pam
WOW!! I made this last night with a very small-1.25lb roast and we LOVED it. The only different thing I did was to add potatoes to the dutch oven when I turned the pot roast with a little over an hour to go. It gave the potatoes an amazing flavor, too. Simple and a different taste than my usual way of making pot roast.
I love your blog and get a lot of ideas from you.
I am regular visitor, how are you everybody? This post posted at this site is in fact nice.
My husband and boys Love this Pot Roast! I used to make Kalyn’s recipe in the crockpot but I’m much more partial to the dutch oven and how it makes the meat so tender. Wonderful recipe! thank you!