There’s something deeply comforting about a slow-cooked pot roast – especially one that fills the kitchen with savory, rich aromas while it simmers away. This version brings a little twist with the addition of balsamic vinegar and maple syrup, creating a beautiful balance of deep umami and subtle sweetness. The carrots and onions become tender and flavorful in the rich broth, and the seared beef roast melts in your mouth after hours of braising.
Whether you’re serving this for Sunday dinner, a holiday meal, or just because you’re craving something hearty and nostalgic, this pot roast will warm your soul and satisfy every craving. Simple ingredients, big flavor – this is comfort food at its best.
Maple Balsamic Pot Roast
6
servings15
minutes3
hours425
kcalIngredients
3 lb beef roast (chuck or blade)
1 tbsp oil (for searing)
Salt and pepper, to taste
1 large onion, sliced
4 carrots, peeled and cut into chunks
2 tbsp all-purpose flour
4 cups beef broth
2 tbsp balsamic vinegar
2 tbsp maple syrup
Directions
- Preheat your oven to 300°F (150°C).
- Season the roast generously with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned (about 2-3 minutes per side). Remove and set aside.
- In the same pot, add onions and carrots. Sauté for 5-6 minutes until slightly softened.
- Sprinkle in the flour and stir to coat the vegetables. Cook for 1-2 minutes.
- Pour in the beef broth, balsamic vinegar, and maple syrup. Stir well, scraping up any browned bits from the bottom.
- Return the roast to the pot, nestling it into the broth and vegetables.
- Cover and transfer to the oven. Braise for 3.5 to 4 hours, or until the meat is fork-tender.
- Remove from the oven, let rest for 10 minutes, then slice or shred. Serve with the vegetables and spoonfuls of the flavorful broth.