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Balsamic Braised Pot Roast

I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. — Kelly Anderson, Glendale, California
  • 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, cut into wedges
  • 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


  • 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 pot.
  • Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer.
  • Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender.
  • 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.

Balsamic Braised Pot Roast Tips

What is the difference between roasting and braising?

Braised meat recipes, like this one, involve low temperatures, long cook times and plenty of moisture. Roasting can be done at higher temperatures in less time and without liquids.

How long should I braise beef for a pot roast?

Depending on the size of your roast, count on 2-3 hours in the Dutch oven. Here's how to perfectly braise meat so it's tender and juicy!

What is chuck roast used for?

Chuck roasts are best used for roasting, braising, slow cooking or stews. You can also grind a chuck roast to make any of our favorite burger recipes.
Nutrition 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.

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Average Rating:
  • Lindsey
    Mar 8, 2020

    Everyone I've made this for loved it. I like smaller cuts of celery and extra carrots. Perfect recipe. Balsamic lover here. Makes everything so flavorful!

  • Aimee
    Jun 27, 2019

    Holy basalmic vinegar, Batman!!! There’s plenty of it here! I like what what did to the meat, but did NOT like what it didn’t with the veg or gravy. It was too pervasive throughout the dish. The meat was tender and so delicious! The veggies were perfectly cooked. The braising liquid didn’t over evaporate and there’s was plenty for gravy. The idea behind this is fantastic, but unless you live for basalmic vinegar, you have to back that stuff down. I think, were I to make this again, I’d use like a tablespoon and go with my family’s more customary flavors such as Worcestershire and soy sauce. Were it not for the overpowering basalmic flavor, this would get 5 stars.

  • wjamanda
    Jun 2, 2018

    I made this pot roast for a dinner party. My guest and I enjoyed it! The balsamic vinegar added just the right amount of sweet and tart.

  • jpt22t
    Feb 6, 2017

    For Two (with some adjustments):brown chuck, both sides, under broiler, saute vegetables for about 8 minutes in large pot, add liquid and browned meat on top of sauted vegetables. Cook 325 for 3 hours. All of the liquid had evaporated after 3 hours so watch your oven pot during the last hour of cooking.Chuck: 1/2 lb chuck.Vegetables: 8oz mushrooms sliced, 1/2 onion diced, 8 baby carrots whole, 2 stalks celery diced, 5 garlic cloves sliced.Liquid: I cup water with 1 teaspoon beef bouillon, 4 Tablespoons white wine, 1 Tablespoon Balsamic vinegar. Served with rolls if you want a carbohydrate. Pass Horseradish Cream: 3 Tablespoons plain Greek yogurt, or sour cream and 2 teaspoons Golds prepared Horseradish. We have added this to our rotation.

  • sstetzel
    Mar 3, 2015

    No comment left

  • davejostef1
    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
    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
    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
    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
    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.