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Balsamic Braised Pot Roast Recipe

Balsamic Braised Pot Roast Recipe

I first made this dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail recipe. — Kelly Anderson, Glendale, California
TOTAL TIME: Prep: 40 min. Bake: 2-1/2 hours YIELD:8 servings


  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 3 celery ribs with leaves, cut into 2-inch pieces
  • 2 medium carrots, cut into 1-inch pieces
  • 1 medium onion, coarsely chopped
  • 3 medium turnips, peeled and quartered
  • 1 large sweet potato, peeled and cubed
  • 3 garlic cloves, minced
  • 1 cup dry red wine or beef broth
  • 1 can (14-1/2 ounces) beef broth
  • 1/2 cup balsamic vinegar
  • 1 small bunch fresh thyme sprigs
  • 4 fresh sage leaves
  • 2 bay leaves
  • 1/4 cup cornstarch
  • 1/4 cup cold water


  • 1. Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pan.
  • 2. Add celery, carrots and onion to the pan; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer.
  • 3. Add wine, stirring to loosen browned bits from pan. Stir in broth, vinegar and herbs. Return roast to pan; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender.
  • 4. Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables. Yield: 8 servings.

Nutritional Facts

4 ounces cooked beef with 1 cup vegetables and 1/2 cup gravy equals 405 calories, 20 g fat (7 g saturated fat), 111 mg cholesterol, 657 mg sodium, 19 g carbohydrate, 3 g fiber, 35 g protein.

Reviews for Balsamic Braised Pot Roast

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Reviewed Mar. 2, 2015

"We did NOT like this. The balsamic vinegar made everything way too sweet. I should have known better than to put in the full 1/2 cup that was called for. Disappointed..."

Reviewed Mar. 19, 2014

"It had me at balsamic vinegar. What a delicous and temder roast. I never can get my husband to eat sweet potatoes unless they are with this dish."

Reviewed Mar. 15, 2014

"We really enjoyed this recipe. I added some fresh mushrooms and baby red potatoes. The next time I might cut down on the balsamic by just a smidge. I will make this recipe many times over."

Reviewed Dec. 6, 2013

"I loved it, but my kids did not like it at all. I thought it had really good flavor and loved the sweet potatoes in it. I doubled the sweet potato and didn't use any turnips."

Reviewed Oct. 2, 2013

"Good twist to a traditional classic! My husband really liked the sweet potato addition. One thing I changed was I slow cooked this recipe in the crock pot for 8 hours on low."

Reviewed Apr. 3, 2013

"This recipe was nasty. Nobody ate it will never make this again."

Reviewed Jan. 28, 2013

"I am making this recipe for the 5th time since the October issue--oh yea!!!

Four different groups of eaters have rated it outstanding. I have used wine-usually a cab or merlot-each time, but today I will only use broth. I have substituted parsnips for the turnips 3 times. I think the balsamic really gives it that special flavor. Last time I cooked it almost twice as long on the stove; I also tripled the thyme (accidently spilled). It was the best ever--maybe sweeter? That may have been due to the longer reduction of liquid. This recipe is my new "company's coming" favorite!"

Reviewed Nov. 10, 2012

"This was the best pot roast I have ever made. It was tender and flavorful. I substituted dried sage leaves, estimating the amount. It worked out fine. Definitely a keeper recipe."

Reviewed Oct. 22, 2012

"Outstanding! I made this last night - the beef came out tasty and tender - loved it!"

Reviewed Oct. 20, 2012

"Just made this for dinner and it is absolutely delicious! I used quite a few extra sage leaves and thyme sprigs and the flavor was great!"

Reviewed Oct. 16, 2012

"I saw this in my latest issue of TOH and had to try it. Tired of the same old pot roast. Anyway, my husband made this for our dinner last night---unbelievably fantastic! The flavors will just make your mouth water. We will definitely be making this again. Think it's our new "go-to" pot roast recipe. Thanks for submitting it, Kelly!!"

Reviewed Oct. 3, 2012

"We loved the meat in this recipe. Used a different type of roast but it was really great. Did not like the sweet potatoes with it though. Had a sweet and sour taste. But we did like the carrots"

Reviewed Sep. 30, 2012

"I made this in my Dutch Oven on a camping trip, over charcoal briquettes. I did the veggie chopping and sauteeing the day before, and then just tossed the roast and veggies and broth into the pot at the campsite. It was a huge hit with both my family (my son says, "It was super super super yummy!") and our friends who joined us. This is definitely a keeper!"

Reviewed Sep. 29, 2012

"The texture was perfect and both the roast and the veggies were flavorful."

Reviewed Sep. 29, 2012

"The flavor was amazing and it was so easy to put together"

Reviewed Sep. 23, 2012


Reviewed Sep. 18, 2012

"I personal did not like the taste of the mix of vinegar and broth BUT my very extreme picky 13 yr old ate it up. Which is a huge suprise because she states "she doesn't like anything" She had 3 helpings. My 4 yr old scooped up the gravy with a spoon and my meat eating husband said it was good. I guess it just depends on your taste buds if you end up liking this or not."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.