Balsamic Pot Roast

Growing up, every Sunday dinner we had pot roast, potatoes, gravy and Rhodes rolls. In fact, we still do and strangers are always invited! The only thing that occasionally changes is the meat, or the flavor of meat. This week I did my due diligence and found this tasty recipe from SixSisters and it was a hit! !

1 (3-4) Pound Pot Roast
2 Tbs olive oil
Salt and pepper to taste

To help seal in the natural juices, sear your roast.  While letting the oil heat up on the stove top, rub your raw roast with salt and pepper. Next, put your roast in the hot oil and brown on each side.
Once the roast is seared, add the following ingredients spreading evenly throughout your pot:

1 pd of baby carrots
1 onion sliced
1/2 C. of balsamic vinegar
1 C. tomato juice
1 can of beef broth (14.5 oz)
3 garlic cloves, minced
1 tsp. dried thyme
1/2 tsp. ground sage
2 bay leaves

After covering with a lid, place your pot roast in the oven at 230 for 6 hours. Or if using a slow cooker or crock pot place on low for 6 to 8 hours. If you are using a smaller roast check to see if it’s cooked through at 5 and a half hours. Enjoy!

Recipe adapted from

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