“This is the best pot roast I've ever had! Simple to make and so tasty. The gravy it makes is so delicious. The combination of ingredients gives it a flavor that excites your taste buds. It's best to use a cast-iron braising pot.” - by JimChicago52
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in large, heavy pot over medium-high heat. Season roast with salt and black pepper. Place flour into a shallow bowl and press roast into the flour to coat completely. Cook the meat in the hot oil until browned completely, about 5 minutes per side.
- Spread onion slices over the roast; pour red wine vinegar into the pot around the roast. Drizzle half the balsamic vinegar over the roast and pour the remainder around it. Spread half the crushed tomatoes over the roast and distribute the remaining tomatoes around it. Sprinkle thyme leaves over roast; drizzle hot sauce atop thyme.
- Cover the pot and roast in the preheated oven until the meat is very tender, about 3 1/2 hours.
Nutrition
Amount Per Serving (6 total)
- Calories
- 593 cal
- 30%
- Fat
- 37.1 g
- 57%
- Carbs
- 29.2 g
- 9%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
eltenchiz
"First time making pot roast so I wanted something fairly simple and I never use recipes on allrecipes that don't have a lot of ratings but I figured why not, and I'm very glad I did. My boyfriend said..." See more this blew his moms pot roast outta the park (and shes a really good, experienced cook). Great job, SO moist, a lot of flavor, it was perfect! I approximated the measurements and only used 14 oz. of diced tomatoes, and some extra balsamic vinegar. Tomatoes were especially good! I covered a pan with foil and stuck it in the oven after I browned it. And I used a 2.5 lb pot roast so I only cooked it for 3 hrs. Kudos on the recipe, you did a great job!"
Dutchgirl
"I was looking for a way to do a roast that wasn't the standard 'onion soup and mushroom' treatment. I followed the ingredient list to the letter. I followed the cooking method up to the braising tim..." See moree and temperature. I started out at 350F and after 1 hour turned the temp down to 300F. The roast was in the oven for a total of 5 hours. This was fall apart tender and also moist. The smell was great, the flavor was good and I still wanted more intensity in flavor with the end product. After taking the meat out and tenting with foil to let it rest, I took 1 1/2 cups of the juice from the pan, added 1 cup of a nice merlot, 1/4 cup of brown sugar, 2 T honey, 2 T balsamic vinegar, 1/2 tsp beef boullion, 1 T of Worcestershire and a few good shakes of Frank's Hot sauce. I reduced that on the stove top and thickened it just a tad with a little bit of a roux until I had a syrup like consistency. Pouring a bit of that over the meat after it was plated gave it just the distinct flavor that I had hoped for from the recipe itself. You could certainly serve this with the traditional potatoes and carrots if you wanted to, but I think it lends itself better to the treatment I gave it, allowing a lesser cut of meat to really shine."
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