Pat meat dry and sprinkle with flour, shaking off any excess. In Dutch oven or heavy saucepan, heat oil over medium high heat; brown beef all over, about 8 minutes. Transfer to plate.
In same saucepan or Dutch oven over medium heat add onions, celery, carrots, garlic, salt and pepper. Cook, stirring often for 5 minutes. Stir in tomato paste; cook one 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 simmer. Return beef to pan, cover; cook in oven, turning every half hour, for 2-1/2 to 3 hours. Remove roast with tongs and transfer to platter; keep warm.
Remove bay leaves and thyme and rosemary stems from sauce. Pour remaining cooking liquid in blender; process until smooth and serve over roast. Sprinkle with parsley.
Makes 12 servings.
Per serving: about 250 cal, 33 g pro, 9 g total fat (3 g sat fat), 8 g carb, 2 g fibre, 65 mg chol, 510 mg sodium. %RDI: iron 20%, calcium 4%, vit A 45%, vit C 2%
Source: www.ontariomeatproducts.ca