Balsamic Pot Roast

 A simple dinnertime classic, Ontario rib roast is slow cooked in a vegetable medley and spiced balsamic sauce until it's melt-in-your mouth tender. Adding a yummy twist, the vegetables are then puréed and poured over the finished roast, locking in all the great flavours and nutrients.
  • 4 lb Ontario boneless blade or cross rib roast
  • 2 tbsp all purpose flour
  • 2 tbsp vegetable oil
  • 1 - 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 tbsp tomato paste
  • 1/4 cup balsamic vinegar
  • 1 can (796 mL) can diced tomatoes
  • 1 cup beef broth
  • 2 springs fresh thyme
  • 1 spring fresh rosemary
  • 2 bay leaves
  • 1/4 cup fresh parsley
Preheat oven to 325 F (160 C).

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
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