If you’re looking for something a bit different, and if you’re like me and love anything with Balsamic vinegar, you are gonna love this super easy Balsamic Marinated Pot Roast.
This really is drop-dead simple; you don’t even need to brown it before cooking and I don’t know about you but I love skipping that messy step. 🙂 Do plan ahead for a long marinade, though. It’s going to have to go overnight for the best, most intense flavor.
About Balsamic Marinated Pot Roast:
Speakng of flavor, it’s not just the Balsamic vinegar that flavors this roast. It’s full of garlic (that’s gotta be the one pain about making this: you’re gonna put slits all over it and insert garlic) and then there’s the rosemary. So it really has a strong Italian leaning flavor. I love the strong, heady flavor but taste it when it comes out of the oven. If it feels too strong for you, add just a touch of brown sugar. That will tame the sauce a bit.
Now I’m a Midwesterner, so ya gotta know I’m usually all about big one-pot meals and anything with potatoes, any way you want to serve them. In this case, though, really you can’t go wrong with serving this meal over pasta. Linguini, Fettucini or any wider noodle works so well with this. Add a simple side, I chose simple Glazed Carrots (they keep the budget under control) but green beans or Brussels sprouts would work well too, and you’re done.
And if you’d like to go with mashed potatoes instead of pasta, I’ve served this pot roast that way many times. It’s marvelous that way, too. For a lower-carb option, you might want to try a Cauliflower Mash. With all the strong Balsamic flavor, it stands up nicely to this Instant Pot Cauliflower Mash.
Making Balsamic Marinated Pot Roast:
There is nothing to making this. Prepare and marinate ahead of time. When you’re ready to cook, slice the onions, nestle in the beef and pour a can of tomatoes with their juice right over it. Tuck it into the oven and pull it out three and a half hours or so later and that’s it!
There is one optional step. This pot roast makes a lot of thin sauce. If you’d like it thicker, after removing your pot roast, add about a heaping teaspoon of cornstarch into a cup and stir in a little water. Add it to the sauce, bring the sauce to a simmer and stir in the cornstarch mixture. Now your sauce will have a bit more of a gravy-like consistency.
The note on my recipe card says this came originally from Fine Cooking.
Saving Money on Balsamic Marinated Pot Roast:
Much as I love Pot Roast I gotta admit some of these old-school country type meat & potato meals don’t always give the best “bang for your buck,” even though the Chuck is one of the least expensive cuts, sometimes less than ground beef. Shop for your meat well, picking it up when it’s on sale.
Watch for great sales in the fall after the beef go to market and in January through February; Christmas is known for big roasts, New Year’s and Valentines are prime holidays when steak is served and often after these holidays, the lesser cuts of beef are plentiful and drop in price.
About Balsamic Vinegar:
If you’d like to know more about Balsamic Vinegar, in a nutshell, there are 3 kinds of certified balsamic vinegar. Two are traditionally made and come respectively from Modeno and Reggio Emilia and are called Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar of Modena) and Aceto Balsamico Tradizionale di Reggio Emilia (Traditional Balsamic Vinegar of Reggio Emilia). They are produced from the must of grapes and are aged at least 12 years and can be aged 25 or more.
The Balsamic you’ll be wanting to use if you’re budget-minded is less expensive Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is made from grape must that is blended with wine vinegar. Notice it’s named for Modena but can be produced in either Modena or Reggio Emilia. These must be aged at least two months and can vary in quality and may contain enhancers to mimic the more expensive traditional balsamic, so look for a good one.Print
Balsamic Marinated Pot Roast
- Total Time: 3 1/2 hours plus over night marination
- Yield: 6 to 8 1x
- Category: Beef Main Dish
- Cuisine: Italian
- 3 pound chuck roast
- 3 large cloves garlic slivered
- 2 tablespoons chopped fresh rosemary or abt 1 1/2 teaspoons dried
- 1 cup balsamic vinegar
- 3 medium onions, sliced in half then in thin slices
- pinch of salt and pepper
- 1 14.5 ounce canned tomatoes, chopped with juice
Poke holes all over meat and insert slivers of garlic. Place in a nonreactive pan (a glass baking dish or large Ziploc bag will work, too.) Combine rosemary and vinegar, pour over meat, turning to coat. Refrigerate overnight.
When ready to cook, heat oven to 350 degrees. Spread onions in a large casserole or roasting pan. Nestle meat into onions and pour marinade over all. Add tomatoes and juice over the top. (No need to stir.)
Cover tightly with lid or foil and cook until easily pierced by fork, three to three and a half hours. Remove lid and allow to rest for 10 minutes. Defat juices if desired and pass with roast.
If you wish, you may slightly thicken juices with a teaspoon to a teaspoon and a half of cornstarch mixed with a bit of water. Stir into juices, bring to a simmer and serve.
Keywords: Balsamic Vinegar, Bargain Meal of the Week, Beef, Chuck Roast, Fine Cooking, Freezes Well, Italian, Pot Roast, Tomatoes, Vinegar
You know I’ll be bringing this to our Throwback Thursday #24 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi!