This is a very flavorful (albeit different) stew or pot roast but one of the best stews/pot roasts I’ve ever had. If you like balsamic vinegar, this is for you. It results in extremely tender meat with a tangy, vinegary dark sauce that tastes amazing. I serve it with mashed potatoes, as the sauce goes well with this, and a green vegetable. The leftovers are great the next day!
TIPS: I have cooked it both in the oven and slow cooker, and both instructions are included in the recipe. Remember in either case you need to marinate the meat the night before, so you need to plan ahead. If you are using the slow cooker, it will need 8-9 hours so prepare to get it started in the morning. I do not use my “top of the line” balsamic vinegar for this recipe but rather a less expensive, but good quality, cooking version.
Balsamic Marinated Pot Roast
Ingredients
- 3-4 lb whole chuck roast
- 3 cloves garlic slivered
- 1 C balsamic vinegar
- 2 Tbsp chopped fresh rosemary
- 2 large onions thinly sliced
- kosher salt and pepper
- 14.5 oz can diced tomatoes (with juices reserved)
Instructions
- Poke the meat all over with a slim bladed knife, and insert garlic slivers in the holes.
- In a large glass or ceramic dish or bowl, combine the balsamic vinegar and rosemary. Add the meat and turn to coat thoroughly. Cover and refrigerate overnight.
- Heat the oven to 350 degrees. (If using slow cooker instead, spray inside of slow cooker with cooking spray). Spread the sliced onions in the bottom of a large dutch oven or roasting pan. (Or slow cooker if using). Nestle the marinated meat onto the onions, and pour marinade over top. Season the meat with salt and pepper. Pour the tomatoes and their juices on top of the meat. Cover tightly with lid or foil.
- Roast until fork slips easily in and out of meat, about 3-3 1/2 hours in oven. (In slow cooker, 8-9 hours on low).
- Remove roast from pan and rest 5-10 minutes before carving. Spoon as much fat as possible off the onion-tomato juices. Serve the sliced meat topped with the onions, tomatoes and pan juices.
- Enjoy!