Balsamic-braised Pot Roast

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 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) can peeled 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

Recipe

• 1 preheat oven to 325 degrees.
• 2 stir together the wine, vinegar and sugar; set aside.
• 3 heat the olive oil in a heavy dutch oven over medium heat.
• 4 while the pan is heating, dry the meat with paper towels.
• 5 sprinkle with about 1/2 teaspoon each salt and pepper.
• 6 place in the pot and brown well, about 8 minutes per side.
• 7 remove from the pan.
• 8 turn the heat to medium-low.
• 9 put the onions into the pan and sauté until translucent and golden, about 10 minutes.
• 10 add the garlic; sauté 1 minute.
• 11 stir in the wine mixture.
• 12 bring to a boil and continue cooking at a low boil 3 minutes.
• 13 stir in the undrained tomatoes, raisins, strips of lemon zest and beef broth.
• 14 bring to a boil, reduce the heat and simmer 5 minutes.
• 15 put the pot roast back into the pan.
• 16 bring the liquid back to a simmer, cover and place on center oven rack of preheated oven.
• 17 cook 1 hour.
• 18 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.
• 19 while the meat is cooking, put the olives, parsley and grated lemon zest on a cutting surface and chop together finely.
• 20 refrigerate until ready to use.
• 21 remove the roast from the oven.
• 22 transfer the meat to a cutting surface and cover with a piece of aluminum foil.
• 23 degrease the cooking juices.
• 24 purée about 1 1/2 cups and pour back into the remaining juices.
• 25 add more salt and pepper if needed.
• 26 cut the meat across the grain in thin slices.
• 27 put into the sauce.
• 28 keep warm on low heat.
• 29 cook the pasta according to package directions.
• 30 drain well.
• 31 pour into a large serving bowl.
• 32 toss with the olive mixture and some of the sauce.
• 33 spoon onto serving plates along with the meat.
• 34 serve extra sauce to the side.
• 35 note: use a vegetable peeler to remove strips of the lemon zest, removing only the yellow part of the peel.