Slow Cooker Balsamic Pot Roast

Slow Cooker Balsamic Pot Roast

I love cooking for my family and I find that it’s always easier for me to stay on some kind of healthy eating plan (as in, I don’t stand over the sink eating Wheat Thins and leftover mac n’ cheese) if I actually plan ahead and make a meal. Truth be told though, my work schedule is pretty heavy and it’s hard to motivate at the end of the day… which is why I love a crock pot meal. I love throwing a bunch of stuff in my slow cooker and coming home to the complete meal. My mom came into town a few weeks ago and shared this recipe with me and it’s absolutely stellar not to mention that you can turn the leftovers into tacos, or pasta or steak and eggs or a million other things.

Hope you guys like it as much as I do!

Slow Cooker Balsamic Pot Roast

Here’s What You’ll Need

4 – 5 Lbs of Beef Chuck Roast

2 Cups of Beef Broth

1/2 Cup Light Brown Sugar

1/4 Cup Balsamic Vinegar

1 Tbls of Soy Sauce

1 Tsp of Salt

1/4 Tsp of Red Pepper Flakes

3 Cloves of Fresh Garlic – Pressed

Zest of 1/2 an Orange

Red Potatoes – Washed

Slow Cooker Balsamic Pot Roast

Place Meat and Potatoes into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.

Slow Cooker Balsamic Pot Roast

I served mine up with Mashed Potatoes but the flavors in my Balsamic Broccoli would pair perfectly.

For more yummy recipes and fun tips like this one, please become our FRIEND ON FACEBOOK. ~Rachel

Slow Cooker Balsamic Pot Roast
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Ingredients
  1. 4-5 pounds Beef Chuck Roast
  2. 2 cups Beef Broth
  3. 1/2 cup Light Brown Sugar
  4. 1/4 cup Balsamic Vinegar
  5. 1 Tbsp Soy Sauce
  6. 1 tsp Salt
  7. 1/4 tsp Red Pepper Flakes
  8. 3 Cloves of Fresh Garlic, pressed
  9. Zest of 1/2 an Orange
  10. Red Potatoes, washed
Instructions
  1. Place meat and potatoes into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.
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185 Responses to “Slow Cooker Balsamic Pot Roast”

  1. Recipes Gawker

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    Reply
    • Casie

      Made this Saturday night for friends and served it with mashed potatoes and gravey. Then made tacos with the leftovers last night. Absolutely wonderful! Thanks Rachel. This is my favorite roast recipe ever!

      Reply
        • Andrea

          Hi! I just made this last night for today’s dinner. Although I have not tried it yet I did notice that the meat looked steamed and not as browned as on your picture. Did I do something wrong? I cooked it on low for 8 hours.

          Reply
          • Rachel Hollis

            I can’t imagine what you might have done wrong. Sometimes people sear their pot roast before they put it in (it makes it look prettier) but I didn’t know that when I made this so I just cooked it in the crockpot. Let me know how the flavor turned out and I can help you troubleshoot from that. 😉

    • Frances Woolford

      I was wondering what other cuts of meat can be used besides beef chuck. Haven’t tried it yet but I can’t wait to!!

      Reply
  2. Lacey

    I saw this as I perused Pinterest this morning. My whole house is smelling quite heavenly right now. I can’t wait to try it.

    Reply
  3. Malen

    I have tried a lot of pot roast recipes in my life but havent really tried one with a balsamic vinegar flavor. I am not familiar with using balsamic as flavoring. Does this come out as sweet since there is sugar in it?

    Reply
    • Rachel

      Malen,

      Balsamic is a little sweet and a little tangy… it’s great for flavoring meats or veggies and I think once you try it you’ll use it all the time. Let me know how it turns out! xo, Rachel

      Reply
    • Rachel

      Susan,

      You can turn them into mashed potatoes (they’re divine because they’ve got so much flavor) or eat them whole. I also throw in carrots, or celery sometimes if I’ve got them in the fridge. =) ~Rachel

      Reply
  4. Jerrika

    Hey! I also found this on Pinterest and am making it this Sunday. I can NOT wait! Thanks for sharing the recipe

    Reply
  5. Patti

    Absolutely delicious! I omitted the red pepper because my husband dislikes it. I also used a bit less than the salt called for and used coarse. I threw some carrots in the pot too, and made gravy using a tablespoon of cornstarch mixed with the liquid after it was done cooking (in a separate pan). Yummo! Thanks for the great recipe!

    Reply
    • Rachel

      Patti, you just made my day!! 🙂 I LOVE hearing about readers trying recipes and them working out well for them. Thanks so much for letting me know!! xo, Rachel

      Reply
    • Rachel

      Catherine,

      I cooked mine on low for 6-8 hours… if you cook on high just do it for half that time, but it might not be as tender and juicy if you cook it faster. ~Rachel

      Reply
  6. Paula

    I was just looking at this and was wondering, what exactly does the orange zest do and can I use orange juice instead if needed?

    Reply
    • Rachel

      Hi Paula,

      The orange zest adds a concentrated kick of acidity to the recipe. If you didn’t have an actual orange, I’m sure OJ would work, but bare in mind that it’ll add more sugar and calories AND I haven’t tested it that way so I can’t guarantee anything 😉
      ~Rachel

      Reply
    • Annette

      This roast was superb. My guest raved on & on about how juicy & tender it was, however, I added some of my own seasonings. This will be my beef dish for Thanksgiving.

      Reply
  7. Marissa

    My kitchen smells SO GOOD right now! It has been torture waiting for this to finish all day, I had to escape with my sons to the backyard so I wouldn’t be tempted to sample it too soon! T minus 30 minutes! Thank you for sharing what I’m certain will turn out to be a wonderful dinner!

    Reply
    • Rachel

      Marissa,

      I did the same thing when i cooked it the first time… it smells so yummy, hope it was just as tasty as it smelled! ~Rachel

      Reply
  8. Aisha

    I made this today and it came out fantastic!!!!! The only thing I did different was braising the meat before putting it in the slow cooker and no orange zest as I had none on hand. We smashed the Potatoes and stirred with a touch of butter salt lepper and half and half and yum!!!!!We’re going to make tacos tomorrow with the left overs and this meal is now going to be on our regular rotation thanks so much!!!!!!!!

    Reply
  9. Sarah K

    I can’t wait to try this!!! I love Balsamic vinegar! I think I might be fancy and make a reduction for plating!

    Reply
  10. Petronella

    I made this yesterday. I just used a little more Balsamic and put everything together in the Crockpot the day before I cooked it. Kept it in the fridge over night. Than made everything like your receipt but maybe 1 hour before it was finished I used another envelope of brown gravy what I stirred together with milk and gave it to anything else. My family loves gravy, that’s why, and we had home made German Potatoe Dumplings with it, and the need a lot of gravy.
    Thanks for sharing this, it almost tastes like a German Sauerbraten.

    Reply
    • Rachel

      Petronella,

      This all sounds SO good!

      I’ve never heard of a German Saueraten but now I want to look it up. 🙂 ~Rachel

      Reply
  11. Jenny

    I am making this for my family for our last weekend at the lake. We have a dutch oven to cook it in, what would be the temp for the oven for “low”?

    Reply
  12. Mary Bagnell

    We have a little club of about 8 people. Every month we take a turn, and make dinner for everyone. I already bought the Pot Roast, for next Saturday. I think that I want to try this Recipe on my friends…think that it will be a hit!!!!! There are 8 of us…so I plan on using a few more potatoes and veggies…and perhaps do some buttered egg noodles as an option.

    Reply
  13. Terri

    Making it now! If I’m only cooking 2.5 lbs of roast and cut the other ingredients in half, how long do you recommend I leave it in slow cooker, pleas? Thank you!

    Reply
    • Rachel

      Half the time should do it Terri, but please check and make sure it’s cooked all the way through before eating. ~Rachel

      Reply
  14. lisa weston

    i really have to try this!! i’m always looking for ways to make an “old” dish new! and this sounds like it’s something that my husband will enjoy! with all of the positive comments your recipe has received, i have no doubt that i will be able to add one more positive comment. i am bookmarking this and will come back to let you know how it came out!

    Reply
  15. Julia

    Came across this at the perfect time! Just pulled out a roast today so I’ll be making this tomorrow:)

    Reply
  16. Jennifer

    I’ve never commented on anything in my life. But I made this tonight and its awesome!!! I had to stop my picky 4 year old from licking his plate! Thanks for sharing. I’ll definitely be making this again!

    Reply
    • Rachel

      Jennifer,

      Thank you SO much for your comment!! I love hearing that your 4 year old liked it too, that makes me so happy. xo, Rachel

      Reply
  17. Stacy

    So excited to give this a try tomorrow!! However, I forgot to grab an orange. I have some orange peel in my spice cabinet. Do you think that would be ok, or should I just skip it?

    Reply
    • Stacy

      I’ve decided to try 1 tsp of the orange peel. However, I soaked it in 1 tsp of OJ first to freshen it up. It’s cooking now. Hoping that will work. 🙂

      Reply
  18. Elizabeth Jansen

    I was wondering, i have a 6 QT crock pot and a 4.86 lb beef chuck roast which covers the entire bottom of the pot. Do I put the meet on the bottom with the veggies on top (carrots, onions and potatoes) or the other way around? If I do it the other way around the broth/marinade will NOT be covering the meat but only the veggies

    Reply
    • Stacy

      I would put the meat in the bottom. (I have the same size crock pot.). I find that the chuck roasts will shrink a good bit while cooking because of the fat content. If you can get the veggies piled up mostly on the sides- hopefully they will just fall right into that yummy juice! If your around while it’s cooking, I would just check on it after a couple of hours and push those veggies around a bit if necessary.

      Reply
    • Rachel

      I’ve never used lemon zest but some of my best recipes were created by scenarios just like the one you’re in… try it out and let me know how it goes 😉 ~Rachel

      Reply
  19. Angela

    So I have a little less than 3 lb roast for this recipe. Should I cut the marinade in half or leave as is?

    Reply
  20. Lorin

    In the crockpot as we speak. I think it will be perfect for the rainy Maine day we are having!

    Reply
  21. Rachel Hollis

    Lorin,

    I just finished a book last night that was based in Maine so the thought of a rainy day there sounds quite romantic… Especially since it’ll be at least 100 here today! 😉 ~Rachel

    Reply
  22. Annie

    Hi there! I am making this right now. It seems like there is a lot of fluid. I have the meat on the bottom and the liquid covers the meat entirely. Potatoes on top. Is this correct? I started the mixture with 2 cups beef broth. I was concerned there was too much liquid. Should I leave it or remove some of the liquid?

    Reply
  23. Brooke

    Thanks for a great recipe! Tried it this weekend and easily fed 6 adults and 2 toddlers. My husband is a hunter and wanted to use venison since we had it on hand. I don’t always enjoy a venison roast because of how dry it can get. But this came our very moist and tender!

    Reply
    • Rachel

      Brooke,

      Thanks so much for your note! I never thought about venison as an option (not much hunting here in LA) but my big sis and her hubby live in Oregon and they’re both hunters so I’ll definitely let them know. Glad it worked out!! ~Rachel

      Reply
  24. Natalie

    Looks delicious! I’m about to fix it up and put it in my fridge so I can throw it in the crockpot in the morning. Quick question…Do you brown your roast before putting it in the crockpot?

    Reply
  25. Liz

    Hi Rachel, I plan to cook this roast tonight. Your roast look like it has a nice crust on the outside. Did you brown your roast before you put it in the crook pot? I’ve cooked roasts in the crook pot before and they never come out with such a great color. They are usually grey and pasty looking but good.

    Reply
    • Rachel

      Hi Liz,

      I didn’t brown it first… the “crust” is most likely due to the fact that the marinade has sugar in it and sugar caramelizes in heat.

      I promise, I didn’t brown it… I only do simple crockpot recipes because I usually pull them out when I’m in a hurry. ~Rachel

      Reply
      • Liz

        Thanks Rachel for your quick response. It is just in time because I’m throwing it together right now and I won’t brown mine either. I’ll let you know how it turns out. I’m sure it will be delicious.

        Reply
  26. Carolin

    Found this on Pinterest & tried it tonight- OMG it was SOOOOOOOOO good! Thank you for sharing!!

    Reply
  27. corrine

    I just prepped the marinade and got together my veggies; carrots, onions, cabbage, and I’ll peal the potatoes in the morning. I can’t wait to toss everything in the crockpot and come home to a warm meal and a great smelling house.

    Reply
  28. Ann Ehrhart

    My first go round with pot roast was 8 years ago. It’s still on the list of the three bad things I made in 9 years of marriage according to my husband. Trying this tomorrow night. Fingers crossed.

    Reply
  29. Brenda

    Made it for dinner and the only modification I would make would be to decrease the brown sugar by half – otherwise it was a great roast!

    Reply
    • Tomasina

      I agree. I would also decrease the orange zest. I was disappointed at how sweet my roast turned out but the other dominating factor was the zest.

      Reply
  30. Jessica

    If I were to use pork, would I still use beef broth? I’m trying to work with what I have until I can get into town this weekend lol

    Reply
  31. Raquel

    Made this a couple weeks ago and it was delicious!!! The meat was SO tender and flavorful!
    Making it again tonight!

    Reply
  32. Victoria

    I am in the process of making this tonight, and it looks and smells great; however, the supermarket didn’t have a 4-5lb chuck roast, so I got two that werea little over 2lbs each. With the potatoes these filled the entire crock pot and when I added the liquid it was filled to the rim. I started it at 1:30 and am cooking it on high for 6 hours. Do you think this will be sufficient cooking time?

    Reply
  33. cathleen

    I’ve made this 2 or 3 times now, and wanted to let you know it’s officially my go-to pot roast recipe. Planning on making it tomorrow, even. It’s great! Thanks so much.

    Reply
  34. Anna C.

    Mine ended up dry 🙁 I cooked it for about 7 1/2 hours. I think my slow cooker runs a little hot, though Next time I’ll only cook it for six. The potatoes ended up tasting great though. I made them into smashed potatoes.

    Reply
    • Rachel Hollis

      Drew, unfortunately I’ve never cooked brisket but I’m fairly certain it’ll be fine. The flavor will be good and using a slowcooker should encourage the meat to be tender and juicy. I’m crossing my fingers for brisket success!! ~Rachel

      Reply
  35. Ashley

    This was so delicious and easy! I skimmed the fat from the liquid and turned it into a gravy (2 tbsp butter and 2 tbsp flour was perfect for the roux). I might try adding some minced rosemary next time. This is a keeper – thanks!!

    Reply
  36. Janet

    Love the recipe, but your liquid looks way less than mine. That picture in the bowl doesn’t look near like 2 cups? Mine came way up the sides of the meat………….

    Reply
  37. carri

    Do you think this will cook just as well at 350 for 1 1/2 hours in the oven? That is usually how I do my roast, and I wanted to try this as the flavors sound like it would be delicious.

    Reply
  38. Darla

    We had this yesterday. I doubled the sauce because we are sauce-oholics! I also braised the meat first, and put everything in the crockpot (including carrots, onions and mushrooms – as well as the potatoes) overnight for easy start in the morning. So, it got marinated too.

    I think I’ll cut down on the brown sugar next time, but other than that …. Perfections!

    Reply
  39. Stephanie

    Hi Rachel-

    I plan on making this for Christmas Eve dinner and was wondering if you’ve ever used a different cut of beef or if this was the preferred cut for the recipe. I’m super excited to make this, it looks delish!

    Reply
  40. Kimberlee

    This is my first time commenting, this was delicious! My entire family loved it! Thank you for sharing.

    Reply
  41. Sally Panzer

    After cooking for over 46 years I have finally found the roast I love the best, yours! By adding the balsamic vinegar I finally found the taste that was lacking all these years. I was taught to use plain white vinegar or cider. However yours does what I was looking for. My hubby says it is a keeper. The only way I will do a roast now. Thanks.

    Reply
  42. Marcie

    I’m making this tonight. I’m excited. I love balsamic but my husband doesn’t so I have to cook with it when he’s gone. I can’t wait for supper tonight. I love balsamic with strawberries and little brown sugar…heaven. I even make a fresh fruit salad the same way as the strawberries. Also, a little cracked pepper as a nice flavor with the fruit and vinegar.

    Reply
  43. Lori

    I just pinned this receipe and can’t wait to try it. This maybe a silly question, (haven’t used a slow cooker much) but can I add a little cornstarch to the liquid before it goes into the pot? Not sure how it will react over the 6 – 8 hours. Has anyone tried this?

    Reply
    • Rachel Hollis

      Hi Lori,

      I haven’t tried it with cornstarch… is that you want to thicken it for gravy? If so, I’d wait until you’ve cooked the roast and then use the juice to make a gravy. OR, just give it a try with the cornstarch and see what happens 😉 ~Rachel

      Reply
  44. Kim

    Made this tonight, and tossed in potatoes and mini carrots. It was AMAZING!!!! So easy to make and so delicious. Hubby couldn’t get enough. Thanks for the great recipe.

    Reply
  45. Megan Weyandt

    Do you know if this would be good as a freezer meal? As in put all the ingredients in a ziploc and freeze until ready to use??

    Reply
  46. Shannon

    do you have the nutritional values of this recipe? it looks delicious and would love to try it!

    Reply
    • Rachel Hollis

      Shannon I’m sorry but I don’t… I make up my recipes so I have no idea what the nutritional value is. The “tasty value” is somewhere around 1,000 though! 😉 ~Rachel

      Reply
  47. Emily

    I am cooking this right now and just took a taste to see how everything was coming together….LOVE this! Thank you for sharing this recipe.

    Reply
  48. Grace

    I had a Chuck Roast in the freezer I wanted to cook for lunch the rest of the week. I’m tired of my “same-ol-same-ol” recipe, so I looked some recipes up on Pinterest. Stumbled across yours. I had all the ingredients on hand too, so it was a winner already! I left out the potatoes cause I had already made Mac & Cheese, and I skipped the orange zest because I didn’t have any oranges. I just got a text from my fiance telling me “The seasoning on that roast is awesome!” Just thought I’d share…reviews are important.

    Thanks!

    Reply
  49. Courtney

    I have this in my crockpot right now! My only concern is that it seems that I have way too much liquid. It doesn’t look like your picture. I started with 2 cups of beef broth and have all the ingredients right. It comes half way up my crockpot! Is this normal? How come yours looks like a thick drizzly liquid? Thanks!!

    Reply
    • jonathanmelendez

      Hello Courtney, yes that’s totally normal! Perhaps our crockpots are different sizes and it gives the illusion that our liquids are off. The balsamic gives the sauce a thicker looking consistency. But no worries, once you open your crockpot and are ready to eat, the roast will be delicious! ~Jonathan

      Reply
  50. Nicole M

    I’m trying this recipe tonight. How exactly did you make the mashed potatoes after everything is done cooking? Thanks!

    Reply
    • Rachel Hollis

      Hi Nicole,
      I just used the potatoes from the slow cooker and mashed them like I normally would… little milk, little butter, salt and pepper. You could also use a bit of olive oil in place of milk and butter if you’d like. ~Rachel

      Reply
  51. Judy G.

    We just finished eating this fabulous recipe. The beef was fork tender and had a great flavor. I followed the recipe precisely, as I feel by changing or omitting ingredients first time out, doesn’t give it a fair shot, so to speak. I was leary of 1/2 c brown sugar, but included it. Next time, I will decrease it to 1/4 c.. But will leave the balsamic, as stated. This will be our go-to crockpot beef meal. Thank you so much for sharing it with us.

    Reply
  52. berny

    love this recipe! One problem, we have a pressure cooker, not a slow cooker. Have you tried using a pressure cooker instead? I was wondering if 45 minutes will do the trick…hmmm.

    Reply
    • Rachel Hollis

      Hi Berny,
      Actually, I’ve never cooked with a pressure cooker before so unfortunately I don’t have a time estimate for you. If you try it out will you let me know how it goes? I’d love to hear if pressure cooking is an option for this. ~Rachel

      Reply
  53. Tammi

    Sounds so yummy! I am part of a progressive dinner, (main course) and wanted to do something that could be cooking while I went around to the other houses. If I add a tad more potatoes, carrots and some onion, do you think I should maybe 1/2 again the recipe for more sauce?

    Thank you!!

    Reply
  54. Erin

    Sorry, not a fan of this recipe. Made it last night and found it too sweet. The potatoes had a weird sweet taste to them. Won’t be making this again. 🙁

    Reply
    • Rachel Hollis

      Sorry you didn’t like the flavor Erin, though you are the first person in 139 comments to dislike it so I’m going to wager that it’s not your cup of tea rather than an bogus recipe. ~Rachel

      Reply
  55. Madeleine

    Hi,
    I made this last week and it was delicious, but after 8 hours on low it was still tough so I let it cook another hour and a half. I forgot to add the salt! Do you think that’s why it wasn’t tender after 8 hours? I’m looking forward to making it again. Thank you for sharing!

    Reply
    • Rachel Hollis

      Hmmm Madeleine, I’m not sure. Salt does work to tenderize meat so that could possibly be it. But it shouldn’t be the time that makes it tough… if it’s tough it means that it’s been cooked too long or on too high a temperature. Not all slow cookers are created equal so perhaps your low is higher than mine. Next time be sure to add the salt but check it after 6 hours and see where it’s at. Let me know how it goes! xo, Rachel

      Reply
  56. Lisa Rae

    I am in the process of cooking a 3.5 lb. beef roast in my crock pot. I found this recipe after I had already gotten it in the pot and cooking or else I would have tried it. Instead I winged it. What I would like to ask is if covering the meat about an inch or two with broth is a problem? I had used half the pre-made container of beef broth and then ended up pouring the rest in. In addition to the other liquids I added, I put in about 6 cups of liquid. Did I make a mistake? Will my meat be ruined or turn out more like a soup? PLEASE HELP!

    Reply
    • Rachel Hollis

      Hi Lisa,
      I’m so sorry that I’m just getting this, but I’m guessing your meat turned out just fine. I often will throw in the rest of my stock rather than toss out the rest. You’re in danger with too little liquid but not too much. 😉 ~Rachel

      Reply
    • Tammi

      I don’t think it will be ruined, but I would take at least 4 cups out. As your roast cooks it makes so many of it’s own juices you might overflow your crock. Did you add any veggies or anything else?

      Reply
      • Lisa Rae

        I had several veggies in my pot. 😉

        I ended up removing 4 cups of broth nearing the end and let the roast cook the last 2 hours without liquid on top. I also removed the potatoes and whipped them with cream and butter. Everything turned out great! 😀

        Thanks! 🙂

        Reply
  57. randi

    re: berny – pressure cooker.
    I made this last night in a pressure cooker. No kids were home for dinner so I made a small 1-1/2 lb pot roast. It only took 30 minutes and it was very tender and delicious! I’ve only had the pressure cooker for 3 months and it really makes fabulous stews, stocks and pot roasts in no time at all. This type of cooking drives the flavour throughout the meat better than any other method. Loved this recipe and will make again.

    Reply
  58. Alycia

    Hi there! Am I able to prep all this and freeze it? I’m new to the freezer crockpot meals and I was wondering if you do anything different. Do you just throw everything in a freezer bag rather than the crock pot? Thanks!

    Reply
    • Rachel Hollis

      Hi Alycia,
      I’ve never actually frozen it beforehand but I don’t suppose it would hurt anything as long as you kept it in a freezer bag so it doesn’t get freezer burn. If you try it out, let me know how it goes. ~Rachel

      Reply
  59. Danielle

    Seriously the best recipe I have found on the internet… which I don’t do much since I am a super picky Italian, so much so I even make my own pasta 🙂 I have made this topped on mashed potatoes about 9 times already and it is always a hit! I even pre-make a few, throw them in my vacuum pack sealer and freeze. Comes out great everytime… no freezer burn! Keep these types of recipes coming! Sincerely, Danielle, Mother of three <3 <3 <3

    Reply
  60. Andrea

    This looks amazing. What size is your slow cooker? Mine looks smaller, so I’m wondering how I’d adjust the recipe….

    Reply
  61. Tara

    I’ve made this before and love it. This morning I was making it and was tired when mixing it up. I accidentally used Cinnamon Pear infused balsamic in the place of regular. Sounds like it could possibly be gross. Actually, I tried it while home for lunch… it’s AWESOME!!

    Reply
  62. Kay Ashworth

    My husband’s office always want to know what he is eating for lunch when he brings in these leftovers! This is an amazing, easy, and flavorful meal!

    Reply
  63. Kim

    Thanks SO much for this recipe. It cost me almost $20.00 for a raost to feed my large family – I was SO thrilled when it turned out so tasty and tender and EVERYONE liked it. I realized I’d used the last of my balsamic vinegar on another recipe last week and had to substitute red wine vinegar. I love balsamic so will use that next time – but even with the red wine vinegar – best roast I’ve ever made! Thanks again.

    Reply
    • Rachel Hollis

      Yay! So happy to hear it Kim! I bet the red wine vinegar was a great substitute and added a nice tang… I’ll have to try it that way. =)

      Reply
  64. Carla

    Sorry if this has already been asked…but do you know if the sauce turns in to a tasty au jus or gravy if some red wine/flour is added? Or is it best left alone?

    Reply
  65. allison

    I have made many pot roasts in the past and have typically made them a day ahead so I can separate the meat from the liquid and let the fat rise to the top over night and discard. Then I would discard fat and put meat and liquid back to gather and re-heat. I would think it would be a necessary step for this too,so it won’t be too greasy.

    Reply
  66. Blanca

    Hmm, 4-5 pounds of meat seems like a lot for the recipe. How many would you say this feeds? The recipe looks delicious! I’d love to make ahead and freeze it. Would love to make more than one batch at a time. ?

    Reply
  67. Gerri A

    I’m thinking about making this. Do you think this would be good on rice instead of using potatoes?

    Reply
  68. Julie

    I am very curious to know if anyone has tried freezing this to make ahead of time. If so, did it turn out OK?
    Thanks

    Reply
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