Rosemary Balsamic Pot Roast

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 409.0
  • Total Fat: 15.0 g
  • Cholesterol: 90.7 mg
  • Sodium: 1,307.2 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 35.0 g

View full nutritional breakdown of Rosemary Balsamic Pot Roast calories by ingredient


An excellent meat and potatoes meal. It could easily be made in a crock pot as well. An excellent meat and potatoes meal. It could easily be made in a crock pot as well.
Number of Servings: 6


    1 (2lb) beef chuck or arm roast
    1/4C balsamic vinegar
    1/4C olive oil
    1/4C kitchen bouquet seasoning
    1T black pepper
    1T kosher salt
    2 garlic cloves minced
    4 rosemary sprigs
    6 medium sized red potatoes, halved
    36 medium sized baby carrots
    1 medium sized onion, cut in large chunks


In a small bowl combine vinegar, olive oil, kitchen bouquet, pepper, salt, & garlic. Place the roast in a large ziploc bag and pour the marinade onto the meat and place the rosemary around the meat. Close the bag and massage the marinade into the meat. Marinate for 24 hours.

After 24 hours. Preheat oven to 250 degrees. Place a large dutch oven or heavy skillet over high heat. When the pan is very hot brown the meat on all sides. Then add the marinade from the bag on top (removing the rosemary), potatoes, carrots, celery, and onion. Place a tight fitting lid or aluminum foil over the baking dish and place in the oven for 3 - 3 1/2 hours. Be sure to check it every so often to be sure it doesn't dry out. If you notice that there is no liquid add a little water.

After the 3 - 3 1/2 hours remove from the oven, but let rest still covered for approximately 30 minutes before serving.

**Could also be place in a crockpot for 6-8 hours.

Number of Servings: 6

Recipe submitted by SparkPeople user MRSDUDLEY.