Recipe by kiwidutch
Adapted from "How to Cook Meat" by Chris Schlesinger & John Willoughby.
Top Review by papergoddess
This was a delicious pot roast. Just what I had been looking for. I had a 5 lb. chuck roast, so I doubled the sauce recipe. I left out the lemon zest only because I didn't have a lemon, but I would add it next time. I used beef consomme. The balsamic does not make this sour at all, in fact it is almost sweet/sour. Delicious sauce and tender delicious roast. Thanks for posting this one, MEAN CHEF!
- 3⁄4 cup dry red wine
- 1⁄2 cup dark balsamic vinegar
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 2 1⁄4 lbs chuck roast, about
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 2 medium red onions, halved,peeled and thinly sliced
- 2 tablespoons finely chopped garlic
- 1 (14 1/2 ounce) canpeeled and diced tomatoes, undrained
- 1⁄2 cup dark raisin
- 4 slices lemons, zest of, each about 1/2 by 2 inches
- 1 (14 ounce) can beef broth
- 1⁄3 cup pitted kalamata olive, chopped
- 1⁄4 cup chopped parsley
- 1 teaspoon finely grated lemon, zest of
- 1 cup orzo pasta or 1 cup egg noodles
Directions See How It's Made
- Preheat oven to 325 degrees.
- Stir together the wine, vinegar and sugar; set aside.
- Heat the olive oil in a heavy Dutch oven over medium heat.
- While the pan is heating, dry the meat with paper towels.
- Sprinkle with about 1/2 teaspoon each salt and pepper.
- Place in the pot and brown well, about 8 minutes per side.
- Remove from the pan.
- Turn the heat to medium-low.
- Put the onions into the pan and sauté until translucent and golden, about 10 minutes.
- Add the garlic; sauté 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.
- While the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
- Refrigerate until ready to use.
- Remove the roast from the oven.
- Transfer the meat to a cutting surface and cover with a piece of aluminum foil.
- Degrease the cooking juices.
- Purée 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.
- 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.
- Note: Use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.