Pot roast makes a great Sunday meal. It’s slow-cooked, tender beef, and the flavor is deep and rich. Serve this with potatoes, a nice vegetable, and a glass or two of red wine, and dinner is served.
2 lbs Beef (chuck or shoulder roast)
1-2 cups Red wine
1½ tablespoons Balsamic vinegar
2 tablespoon Butter
10-12 cloves Garlic
2 Bay leaves
Salt (to taste)
Pepper (to taste)
Start by seasoning your beef with salt and pepper, on both sides. You can also truss your beef at this point, but it’s not mandatory (the beef will still come out tender).
Next, dust your beef on all sides with flour, then sear all sides in a bit of olive oil, in a hot pan. When the beef is seared on all sides, transfer it to your baking/cooking pot, then deglaze your pan with water, and transfer the liquid to your cooking pot.
Next, add thinly sliced onions to your pot (and on top of the beef), along with several whole cloves of garlic, 2 bay leaves, and several sprigs of rosemary (you can remove the rosemary stems after cooking).
Finally, add 1 to 1½ cups of red wine, 1 tablespoon of balsamic vinegar, then add enough water to bring the liquid level to approximately half way up the height of the beef. Season with a bit more salt and pepper, then cover your pot, and bake it at 325 degrees for approximately 2½ hours. After approximately 2½ hours, remove the cover, then cook for additional 30 minutes to brown it.
When the beef is done, add 2 tablespoons of butter, and 1½ to 2 tablespoons of flour to another pan, and make a quick roux. Add your cooking liquid (with the onions and garlic), along with ¼ to ½ cup of wine, and ½ tablespoon of balsamic vinegar. Allow your sauce to thicken, then check for seasoning, and add salt and pepper as needed.
When your sauce is ready, spoon it over your beef, garnish with chopped parsley, serve and enjoy.