Slow Cooked Pot Roast With Balsamic Sauce

Enjoy mouthwatering flavor that’s well worth the wait!

Makes: 6 Servings

Prep Time: 20 Minutes

Cook Time: More than 60 Minutes


  • 1 Star Ranch Angus® chuck shoulder pot roast (about 3 lb)
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 ½ cups water
  • ¼ cup balsamic vinegar


  • 2 small onions, halved, sliced
  • 4 medium shallots, sliced
  • ¼ cup chopped pitted dates (optional)
  • ½ teaspoon salt
  • ½ teaspoon pepper


  1. Heat oven to 325°F. Lightly coat beef with flour. Heat oil in stockpot over medium heat until hot. Brown beef. Season with salt and pepper, remove.
  2. Add water and vinegar to stockpot; cook until browned bits attached to pan are dissolved. Return pot roast. Add onions, shallots and dates; bring to a boil. Cover tightly and cook in 325°F oven 2 to 2 ½ hours or until pot roast is fork-tender. Remove pot roast; keep warm.
  3. Cook liquid and vegetables over medium-high heat to desired consistency. Serve pot roast with sauce.

Serving suggestions: Mashed sweet potatoes, steamed green beans & cherry tomatoes.

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Roasting TIP

Place roast (directly from refrigerator), fat side up, on rack in shallow roasting pan (the exception is a rib roast; the ribs form a natural rack).

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