Braised Beef Roast In Wine Vinegar - ...

By KennySD

Ingredients

• 2 pounds top round roast
• 2 garlic cloves slivered
• Fine sea salt to taste
• Coarsely-ground black pepper to taste
• 1 tablespoon olive oil
• 1 large onion diced
• 1/4 cup red wine vinegar
• 1 tablespoon minced flat-leaf parsley
• 3 tablespoons minced fresh basil
• 1 large carrot peeled and shredded
• 1 tablespoon tomato paste
• 2 tablespoons dry red wine

Preparation

Step 1

Dry the roast well with paper towels. Make slits all over the roast and insert the garlic slivers. Rub the roast with salt and pepper.

In a Dutch oven, heat the olive oil over medium heat. Brown the roast slowly on all sides. Add the onions and cook for 5 minutes, or until they begin to wilt. Add the vinegar, parsley, basil, and carrot, and cook for 5 minutes.

Mix the tomato paste and wine together in a small bowl and add to the roast. Bring to a simmer, cover, and cook for about 1 hour and 45 minutes, or until a knife is easily inserted into the meat.

Remove the meat to a cutting board and let rest for 10 to 15 minutes. Strain the pan juices through a sieve set over a bowl, pressing on the solids with a wooden spoon to extract as much liquid as possible. Set the pot aside.

Cut the roast into 1/4-inch slices. Return the meat to the pot, add the strained juices, and bring the juices to a simmer. Serve immediately, with some of the juices poured over the meat.

This recipe yields 4 servings.