Balsamic Braised Pot Roast

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Adapted from

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Steps

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Preheat oven to 325 degrees.

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Stir together the wine , vinegar and sugar.

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Set aside.

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Heat the olive oil in a heavy dutch oven over medium heat.

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While the pan is heating , dry the meat with paper towels.

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Sprinkle with about 1 / 2 teaspoon each salt and pepper.

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Place in the pot and brown well , about 8 minutes per side.

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Remove from the pan.

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Turn the heat to medium-low.

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Put the onions into the pan and saut until translucent and golden , about 10 minutes.

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Add the garlic.

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Saut 1 minute.

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Stir in the wine mixture.

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Bring to a boil and continue cooking at a low boil 3 minutes.

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Stir in the undrained tomatoes , raisins , strips of lemon zest and beef broth.

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Bring to a boil , reduce the heat and simmer 5 minutes.

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Put the pot roast back into the pan.

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Bring the liquid back to a simmer , cover and place on center oven rack of preheated oven.

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Cook 1 hour.

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Turn the meat , recover and continue cooking about 1 1 / 2 hours longer , or until the meat is very tender , offering little res.

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Ingredients

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dry red wine, balsamic vinegar, sugar, olive oil, chuck roast, kosher salt, ground black pepper, red onions, garlic, diced tomatoes, dark raisin, lemons, zest of, beef broth, kalamata olive, parsley, lemon, zest of, orzo pasta