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Pot Roast Lyonnaise

Source of Recipe


The Seattle Times






List of Ingredients



• 4 tsp olive oil, divided
  
• 1 (3-pound) pot roast or chuck roast
  
• 3 Tbsp flour
  
• 4 large onions, peeled and thickly sliced
  
• 1 medium clove garlic, peeled and minced
  
• 3/4 cup beef broth
  
• 3 Tbsp balsamic vinegar, divided
  
• 1 tsp tomato paste
  
• 1/2 tsp dried rosemary, crushed
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 2 Tbsp water
  






Instructions



1. Heat 2 teaspoons of the olive oil in a Dutch oven set over medium heat. Dredge the pot roast in the flour, reserving the excess flour. Brown the meat on both sides; remove from the pan.
   
   
2. Heat the remaining olive oil in the same pan; add the onions and garlic. Saute the onions until soft, about 15 minutes. Remove from the pan; put the meat back into the pan and top with the onions. Pour in the broth, 2 tablespoons vinegar, the tomato paste, rosemary, salt and pepper. Stir to combine. Cover and bake in a preheated 325-degree oven 2 to 2-1/2 hours, until the meat is very tender.
   
   
3. Remove the meat from the pan; remove the onions with a slotted spoon and keep both warm. Skim the fat from the liquid. Whisk together 1 tablespoon of the reserved flour, 1 tablespoon balsamic vinegar and the water. Bring the cooking liquid to a boil and whisk in the flour mixture. Simmer 5 minutes to thicken.
   
   Slice the meat and serve with the onions and gravy.
   
   Makes 8 servings.