Balsamic Braised Pot Roast Recipe
Balsamic Braised Pot Roast Recipe photo by Taste of Home
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Balsamic Braised Pot Roast Recipe

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4.5 17 18
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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
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 2-1/2 hours
MAKES: 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

Nutritional Facts

4 ounces cooked beef with 1 cup vegetables and 1/2 cup gravy: 405 calories, 20g fat (7g saturated fat), 111mg cholesterol, 657mg sodium, 19g carbohydrate (9g sugars, 3g fiber), 35g protein.


  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.
Originally published as Balsamic Braised Pot Roast in Taste of Home October/November 2012, p35

Light-Bodied Red Wine

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

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davejostef1 User ID: 1089091 221857
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..."

Butcher2boy User ID: 6390217 193124
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."

luannguerrero User ID: 7461126 135637
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."

s_pants User ID: 174050 135627
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."

danielleylee User ID: 4484886 125333
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."

shellabe1974 User ID: 7201706 125332
Reviewed Apr. 3, 2013

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

debp911 User ID: 7002184 198041
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!"

administrator User ID: 1996148 119261
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."

ltighe User ID: 6645965 120128
Reviewed Oct. 22, 2012

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

hillarydow User ID: 6930448 120127
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!"

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