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Long Cooking Balsamic Beef Roast




Source of Recipe


fine cooking


List of Ingredients




2.5-3 lb. rump, chuck, eye of round or shoulder roast
3 cloves garlic, slivered
1 c. balsamic vinegar
2 Tbsp. chopped fresh rosemary
3 medium onions, thinly sliced
salt and freshly-ground black pepper
14.5 oz. can whole tomatoes, chopped and juices reserved



Recipe



Poke the meat all over with a thin-bladed knife and insert the garlic slivers into the holes. In a large ceramic dish or bowl, or in a zip-top bag, combine the vinegar and rosemary. Add the meat and turn to coat thoroughly. Cover and refrigerate overnight.

Heat the oven to 350. Spread the sliced onions in a large casserole or small roasting pan. Nestle the meat into the onions and pour in the marinade. Season the meat with salt and pepper. Add the tomatoes and juice. Cover tightly with a lid or foil. Cook the beef until it's easily pierced with a fork and its juices run clear, 3 - 3 1/2 hours.

Remove the roast from the oven and allow it to rest in the pan for 5-10 minutes before carving. Spoon as much fat as possible from the juice. Serve the sliced meat with the onions, tomatoes, and pan juices.