Balsamic Pot Roast

By davidgoodman

Ingredients

• 2 kg (4 lb) blade or cross rib roast
• 30 ml (2 tbsp) all-purpose flour
• 30 ml (2 tbsp) vegetable oil
• 375 ml (1 1/2 cups) chopped onions
• 250 ml (1 cup) chopped celery
• 250 ml (1 cup) chopped carrots
• 3 cloves garlic, minced
• 5 ml (1 tsp) salt
• 5 ml (1 tsp) cracked black pepper
• 15 ml (1 tbsp) tomato paste
• 50 ml (1/4 cup) balsamic vinegar
• 1 can (796 ml/28 oz) diced tomatoes
• 250 ml (1 cup) beef broth
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• 50 ml (1/4 cup) chopped fresh parsley

Details

Servings 12
Adapted from winnipegfreepress.com

Preparation

Step 1

1. Preheat oven to 160 C (325 F).

2. Pat meat dry and sprinkle with flour, shaking off any excess. In a Dutch oven or heavy saucepan, heat oil over medium-high heat; brown beef all over, about 8 minutes. Transfer to a plate.

3. In same Dutch oven or saucepan over medium heat, add onions, celery, carrots, garlic, salt and pepper. Cook, stirring often, for 5 minutes.

4. Stir in tomato paste; cook for 1 minute. Add balsamic vinegar, scraping any brown bits from the bottom of the pan, and let vinegar reduce by half. Add tomatoes, broth, thyme, rosemary and bay leaves; bring to a simmer.

5. Return beef to pan and cover; cook in oven, turning halfway every half-hour for 2 1/2 to 3 hours. Remove roast with tongs and transfer to a platter; keep warm.

6. Remove bay leaves and thyme and rosemary stems from sauce. Pour remaining cooking liquid into a blender; process until smooth and serve over roast.

Sprinkle with parsley.