Balsamic-Braised Pot Roast

Recipe by kiwidutch
READY IN: 3hrs




  • 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.