Herb-Infused Balsamic Pot Roast

Name: Herb-Infused Balsamic Pot Roast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Ingredients: 3 lb chuck roast; 2 tbsp olive oil; 1 tbsp sea salt; 1 tsp black pepper; 1 tbsp garlic powder; 1 tbsp onion powder; 1 cup beef broth; 1/2 cup balsamic vinegar; 2 tbsp honey; 2 sprigs rosemary; 2 sprigs thyme; 4 cloves garlic, minced; 1 large onion, sliced; 3 large carrots, cut into 2-inch pieces; 4 large potatoes, quartered

🕒 Prep: 15 min

🔥 Cook: 3 hours

🍽 Serves: 6

★★★★★

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This Herb-Infused Balsamic Pot Roast is a cozy, flavor-packed dish perfect for chilly evenings. The tender chuck roast is infused with fresh herbs and balsamic vinegar, creating a savory, aromatic experience that's hard to resist.

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Ingredients for Herb-Infused Balsamic Pot Roast

The star of this dish is the chuck roast, which becomes incredibly tender when cooked slowly. Olive oil is used to sear the meat, locking in those precious juices. A blend of sea salt, black pepper, garlic powder, and onion powder gives the roast a savory crust. Beef broth serves as the cooking liquid, mingling with the balsamic vinegar and honey to create a sweet and tangy sauce. Fresh herbs like rosemary and thyme infuse the dish with their fragrant oils, while garlic, onion, carrots, and potatoes add depth and heartiness.

Tips & Tricks

For an even deeper flavor, marinate the chuck roast overnight with the spices.
If you prefer a thicker sauce, remove the roast and veggies, then reduce the sauce on the stovetop before serving.
Use a meat thermometer to ensure the roast reaches an internal temperature of at least 145°F.

Serving Suggestions

This pot roast pairs beautifully with a side of crusty bread to soak up the delicious sauce. A fresh green salad with a light vinaigrette can balance the richness of the roast. For a cozy winter meal, consider serving it alongside a glass of hearty red wine.

Frequently Asked Questions

Can I make this recipe in a slow cooker?: Yes, simply brown the meat and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
What can I use instead of balsamic vinegar?: Red wine vinegar or apple cider vinegar can be used as substitutes, though they will slightly alter the flavor profile.
Can I freeze leftovers?: Absolutely! Store leftovers in an airtight container and freeze for up to three months. Reheat gently to retain moisture.

Herb-Infused Balsamic Pot Roast Recipe Walkthrough

Start by preheating your oven to 325°F. While it's warming up, grab your Dutch oven and heat up the olive oil over medium-high heat. This is your chance to get that beautiful sear on your chuck roast. Season it generously on all sides with sea salt, black pepper, garlic powder, and onion powder. Once the oil is shimmering, place the roast in the pot and let it sizzle for about four minutes on each side, ensuring you get a nice brown crust.

After searing, set the roast aside and toss the sliced onion, carrots, and potatoes into the pot. Sauté them for about five minutes until they're just starting to soften and pick up some color. Return the roast to its rightful place in the pot, nestling it among the vegetables.

Now, pour in the beef broth, followed by the balsamic vinegar and honey. Add the rosemary and thyme sprigs, along with the minced garlic. Cover the pot and slide it into the preheated oven. Let it roast for about three hours, during which time the flavors will meld into a fragrant, mouthwatering sauce.

Once the roast has finished cooking, remove it from the oven and let it rest for about ten minutes. This resting time is crucial for the juices to redistribute, ensuring each slice is moist and flavorful. Slice it up and serve it with those deliciously tender vegetables.

Why You'll Love This Recipe

The aroma of fresh rosemary and thyme fills your kitchen as it cooks.
The balsamic vinegar adds a rich depth of flavor that elevates the traditional pot roast.
It’s a one-pot wonder, making cleanup a breeze.
The slow-cooked meat is fall-apart tender, making it a hit at family dinners.

Ingredients

3 lb chuck roast

2 tbsp olive oil

1 tbsp sea salt

1 tsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 cup beef broth

1/2 cup balsamic vinegar

2 tbsp honey

2 sprigs rosemary

2 sprigs thyme

4 cloves garlic, minced

1 large onion, sliced

3 large carrots, cut into 2-inch pieces

4 large potatoes, quartered

Step-by-step Instructions

1. Preheat oven to 325°F.

2. Heat olive oil in a Dutch oven over medium-high heat.

3. Season chuck roast with sea salt, black pepper, garlic powder, and onion powder.

4. Sear roast on all sides in the hot oil until browned, about 4 minutes per side.

5. Remove roast and set aside.

6. Add onion, carrots, and potatoes to the Dutch oven, sauté for 5 minutes.

7. Return roast to the pot and add beef broth, balsamic vinegar, honey, rosemary, thyme, and minced garlic.