Balsamic and Onion Pot Roast

Balsamic and Onion Pot RoastIt was a cold and rainy day today so my daughter wanted me to make pot roast and potatoes for dinner. Instead of making my regular pot roast I searched the internet for something different. I came across a recipe on Kalyn’s KitchenΒ that looked interesting so I decided to give it a try. I adapted the recipe to suit my families tastes and I used my oven instead of a crockpot. The meat turned out tender and flavorful and the balsamic onion sauce was a huge hit with all of us especially my husband who really loved it. Thanks for the great recipe Kalyn.

Balsamic and Onion Pot Roast:
Adapted recipe and photos by For the Love of
Original recipe by Kalyn’s Kitchen


  • 1 tbsp garlic olive oil
  • 3 lb chuck roast, trimmed
  • Steak seasoning, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 1 1/2 cups beef broth
  • 1/2 cup balsamic vinegar
  • 3 tbsp tomato paste
  • 1 sweet yellow onion, sliced into large chunks
  • 1 red onion, sliced into large chunks
  • 6-7 cloves of garlic, chopped
  • 2 bay leaves

Balsamic and Onion Pot Roast

Preheat the oven to 325 degrees.

Heat the olive oil in a large Dutch oven over medium high heat. Trim the chuck roast of as much fat as possible. Season both sides of the chuck roast with the steak seasoning, sea salt, and freshly cracked pepper, to taste. Sear the meat on both sides for a few minutes until nice and brown.

Deglaze the pan with the beef broth, balsamic vinegar, and tomato paste. Cook for a minute or two so it can reduce a little. Add the onions, garlic, and bay leaves then cover with a lid and place into the oven. Cook the pot roast for 3-4 hours or until moist and tender. (If you can, flip the meat halfway through cooking.)

Remove the pot roast and place on a cutting board with a tin foil tent. While the meat is resting, Remove the bay leaves from the balsamic and onion sauce and skim as much fat off the top of the sauce as possible. Place on the stove over medium high heat and cook down for 2-3 minutes until it has reduced a bit. Slice the pot roast and drizzle with the balsamic onion sauce. Enjoy.

Balsamic and Onion Pot Roast


Click here for a printable version of this recipe – For the Love of

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28 Responses to “Balsamic and Onion Pot Roast”

  1. 1

    Becki's Whole Life — August 30, 2011 @ 3:25 am

    What a great "almost fall" meal – sounds wonderful. I love the balsamic sauce I bet it cooks down real nice with the juices from the meat and the onions. I bet it's wonderful over some mashed potatoes…yum!


  2. 2

    Food, Fun and Life in the Charente — August 30, 2011 @ 7:38 am

    Mmmmmm I can smell it from here and it is making me hungry. Looks delicious. Diane


  3. 3

    Mail Order Cakes — August 30, 2011 @ 9:36 am

    Wow!!!!!!!!so tasty……..


  4. 4

    Andrea@WellnessNotes — August 30, 2011 @ 10:34 am

    Can't remember the last time I had pot roast. Yours looks and sounds wonderful! Great way to say "hello" to fall! πŸ™‚


  5. 5

    Martha — August 30, 2011 @ 11:06 am

    mmm delicious! Our almost Fall weather is making me think of things like pot roast and soup too!


  6. 6

    Taste Tweak Repeat — August 30, 2011 @ 11:11 am

    Generally not a fan of pot roast; but this looks so delicious I'll have to try making it!


  7. 7

    Jenn — August 30, 2011 @ 12:55 pm

    Wow, talk about a nice little twist on an old standby! Love balsamic.. will definitely have to try this.


  8. 8

    PeggyR — August 30, 2011 @ 1:03 pm

    This sounds wonderful! I think I have a roast in the freezer and it has cooled down here a bit.


  9. 9

    Kalyn — August 30, 2011 @ 1:44 pm

    So glad you liked it!


  10. 10

    Georgia | The Comfort of Cooking — August 30, 2011 @ 2:13 pm

    What I wouldn't give for a cold and rainy day – it's been consistently 100+ degrees here in Austin! This looks like the perfect cure for the weather blues – absolutely delicious meal, Pam! Thanks for sharing.


  11. 11

    Ashley — August 30, 2011 @ 2:46 pm

    sounds yummy!!


  12. 12

    What's Cookin' with Mary? — August 30, 2011 @ 3:20 pm

    Love that garlic oil! So many uses, so little time πŸ˜‰

    Looking forward to some all weather… I will def be breaking out my crockpot for some soups, stews and pot roasts like this one.


  13. 13

    Stephen — August 30, 2011 @ 3:37 pm

    My wife does not eat red meat but I still sneak in a good meal once in a while. This roast with the balsalmic sauce looks great. It is only the two of us so that means lots of leftovers for me throughout the week.


  14. 14

    vanillasugarblog — August 30, 2011 @ 8:25 pm

    is it that time of year already for aromatic pot roast?


  15. 15

    Parsley Sage — August 30, 2011 @ 9:23 pm

    That balsamic touch really makes this dish sound fabulous!


  16. 16

    Barefeet In The Kitchen — August 30, 2011 @ 10:03 pm

    This looks so good, Pam!


  17. 17

    Helene — August 30, 2011 @ 10:46 pm

    I call this a nice Fall meal. My family would enjoy.


  18. 18

    Joanne — August 31, 2011 @ 12:38 am

    Kalyn's site is chock full of winners like this! Comfort food heaven!


  19. 19

    Words Of Deliciousness — August 31, 2011 @ 1:33 am

    This looks great. I love a good pot roast!


  20. 20

    The Slow Roasted Italian — August 31, 2011 @ 5:05 pm

    This looks fantastic!!!


  21. 21

    Gloria — September 1, 2011 @ 1:56 am

    Look nice Pam, gloria


  22. 22

    Pot Roast with Balsamic Onion Gravy | she cooks…he cleans — November 26, 2012 @ 11:07 am

    […] Recipe modified from For the Love of Cooking […]

  23. 23

    Betty — January 25, 2013 @ 10:27 am

    Made this for supper this week – loved it! i didnt add the tomato paste (was out) so i used a small amount of corn starch to thicken drippings before serving, delightful! made the -30 weather here in Ontario tolerable! thanks for a great recipe!


  24. 24

    Shane — February 19, 2013 @ 9:13 pm

    3rd time making this. My husband thinks I’m a genius because of you!!! Thank u


  25. 25

    Christine K — June 4, 2013 @ 1:59 am

    Pam, my family doesn’t eat beef, can I substitute it with pork?


    • Pam replied: — June 4th, 2013 @ 7:42 am


      I am sure a pork roast would work just fine. Let me know how it turns out.



  26. 26

    Chicago fan — January 16, 2014 @ 6:33 am

    WOW!! I made this last night with a very small-1.25lb roast and we LOVED it. The only different thing I did was to add potatoes to the dutch oven when I turned the pot roast with a little over an hour to go. It gave the potatoes an amazing flavor, too. Simple and a different taste than my usual way of making pot roast.
    I love your blog and get a lot of ideas from you.


  27. 27

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