pounds beef round roast
tablespoons worcestershire sauce
Preheat the oven to 300°F.
Slice the onions and carrots and place them in the bottom of a Dutch oven.
Place the roast on top of them.
Mix the rest of the ingredients to form the sauce. Pour the sauce over the roast and veggies. The liquid level will be below the veggies at this point. Cover and cook for one hour.
Remove the pot from the oven. You will notice that the liquid is now about one inch up the side of the meat. Stir the veggies and flip the meat, then put it back in the oven for another hour.
Repeat step 5 and cook the roast for a third hour, this time with the cover off.
Flip one final time, and cook for the fourth hour (still with the cover off).
Remove from the oven and allow to cool. Serve with dinner rolls and veggies.
Optional: Place an additional cup of balsamic vinegar on the stovetop on low while the roast is cooking. Reduce it to 1/4 cup. It will be thick. Serve as a glaze with the pot roast.
This dish could be made in a slow cooker, but I would add a few cups of beef stock in order to start with more liquid. You won't end up with the nice browned edges with this method.
More About This Recipe
- This time of year, there’s nothing like slow-cooked meats.
One of my favorite ways to get the most flavor out of slow-cooking meats is to try new cooking liquids. Beer, wine, and coffee have all worked great for me in the past, and for this recipe I tried balsamic vinegar.
Not just straight vinegar though – I mixed it with some garlic, Worcestershire, honey, and mustard to take some of the edge off. After cooking for three hours, everything really comes together and the flavors mellow out to form a beautiful sauce for this beef.
For a unique spin on a comforting winter meal, try this Balsamic Pot Roast.
Lots of balsamic in this dish! Half goes in the cooking liquid, and half is reduced to form a glaze.
The roast on a bed of onion and carrot.
Make sure the sauce coats the meat nicely. It may seem like there isn't enough sauce, but after it cooks with the lid on for a while, there will be plenty!
The balsamic simmers away until it has reduced about 75%. It becomes a nice thick glaze.
After cooking, the roast is looking perfect!
Slice it on a board against the grain of the meat, and add the slices back to the cooking liquid.
Serve with some veggies and dinner rolls, with the balsamic sauce and veggies ladled on top of the meat.
More Tasty Roast Recipes
Fire-Roasted Tomato Pot Roast Recipe
Slow-Cooker French Onion Pot Roast Recipe
Italian Beef Roast Recipe
Dan Whalen cooked this on Valentines Day and it made for a very romantic meal. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
Balsamic Crock Pot Pot Roast Recipe
If you loved our Balsamic Pork Tenderloin recipe, you will love this Balsamic Crock Pot Roast Recipe. The brown sugar combines with the balsamic vinegar and other seasonings to make an amazing meal.
You can literally cut it with your fork it is so tender. The carrots and potatoes compliment the roast for the perfect meal! This is a one pot meal so dinner time will be a breeze!
The only thing that might make this slow cooker roast beef with potatoes and carrots better is to serve it with cornbread. The Worcestershire sauce is tangy while the brown sugar is sweet for the perfect burst of flavor. I love to dip my cornbread in this sauce. Yum!
- 2 tablespoons packed brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- ¼ teaspoon dried rosemary
- 1 clove garlic, minced
- ¼ teaspoon ground black pepper
- 1 ½ pounds salmon fillets
- ½ teaspoon salt
Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
Preheat an oven to 450 degrees F (230 degrees C).
Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.
Just as in my Garlic and Rosemary Balsamic Roasted Pork, for almost all my marinades, I turn to my go-to Balsamic marinade. It starts with whisking together Balsamic Vinegar, olive oil, beef broth, dijon mustard, brown sugar, oregano, thyme, basil, and ground nutmeg.
You’ll pour that over the meat and veggies cover and cook on LOW for 6 hours. Even up to 8, depending on the size of your meat.
POT ROAST FOR THE HOLIDAYS
This is the perfect meal for your Holiday dinner, but I don’t know if I can even make it to Christmas to try it again. IT’S SO GOOD. Perfectly seasoned, JUICY, garlicky… very garlicky… and sweet and savory and bit tangy. I cannot say enough good things about it.
What I CAN say is that you need to make it and try it for yourself, a.s.a.p. M’kayyy? Good.
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.