BALSAMIC-BRAISED POT ROAST
Steps:
- 1. Preheat oven to 325. Stir together the wine, vinegar and sugar; set aside. 2. Heat olive oil in heavy Dutch oven over medium heat. Dry meat with paper towels. Sprinkle with about 1/2 tsp. salt and pepper. Place in the pot and brown well, about 8 minutes per side. Remove from pan. 3. Turn heat to medium-low. Put the onions into the pan and salute until translucent and golden, about 10 minutes. Add garlic; sauce 1 minute. Stir in the wine mixture. Bring to a boil and continue cooking at a low boil 3 minutes. Stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth. Bring to a boil, reduce the heat and simmer 5 minutes. Put the pot roast back into the pan. bring the liquid back to a simmer, cover and place on center oven rack of preheated oven. Cook 1 hour. Turn the meat, recover and continue cooking about 1 1/2 hours longer, or until the meat is very tender, offering little resistance when pierced with a fork. 4. While the meat is cooking, put the olives, parsley and grated lemon zest on cutting board and chop together finely. Refrigerate until ready to use. 5. Remove the roast from the oven. Transfer meat to a cutting board and cover with a piece of alum. foil. Degrease the cooking juices. Puree about 1 1/2 cups and pour back into the remaining juices. Add more salt and pepper if needed. Cut the meat across the grain in thin slices. Put into the sauce. Keep warm on low heat. 6. Cook the pasta according to package directions. Drain well. Pour into a large serving bowl. Toss with the olive mixture and some of the sauce. Spoon onto serving plates along with the meat. Serve extra sauce to the side.
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Heblal Yadav
[email protected]This recipe is a great way to impress your guests. The meat was so tender and flavorful, and the sauce was incredible. I will definitely be making this again.
Andy Galo
[email protected]I made this recipe in my slow cooker and it turned out great! The meat was so tender and the sauce was delicious. I will definitely be making this again.
Salma Aktari
[email protected]This recipe is a great way to use up leftover pot roast. The meat was so tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Sleman Haqmal
[email protected]I'm not a very experienced cook, but I was able to make this recipe with ease. The results were amazing! The meat was so tender and juicy, and the sauce was delicious. I will definitely be making this again.
Md Hasibul Islam
[email protected]This recipe is a winner! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this again and again.
Hasan Islam
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved it. The meat was so tender and flavorful, and the sauce was incredible. I will definitely be making this again.
Zainmalik Zainmalik
[email protected]This recipe was easy to follow and the results were amazing! The meat was so tender and the sauce was delicious. I will definitely be making this again.
Unirfa Suri
[email protected]I'm not a big fan of pot roast, but I decided to give this recipe a try and I'm so glad I did! The meat was so tender and juicy, and the sauce was amazing. I will definitely be making this again.
Basanti Bhusal
[email protected]This recipe is a keeper! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this again and again.
Nancy Auma
[email protected]I made this recipe last night and it was a hit! My family loved it. The meat was so moist and the sauce was delicious. I will definitely be making this again.
Dipesh Baidya
[email protected]This recipe was amazing! The meat was so tender and flavorful, and the sauce was incredible. I will definitely be making this again.