Balsamic and Onion Pot Roast

Balsamic and Onion Pot Roast

Balsamic and Onion Pot Roast:


  • 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

How to Make 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 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 it 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


Adapted recipe and photos by For the Love of
Original recipe by Kalyn’s Kitchen 



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

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

  4. 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.

  5. Love that garlic oil! So many uses, so little time 😉

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

  6. 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.

  7. 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!

  8. 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.

  9. My husband and boys Love this Pot Roast! I used to make Kalyn’s recipe in the crockpot but I’m much more partial to the dutch oven and how it makes the meat so tender. Wonderful recipe! thank you!