Balsamic Pot Roast

Balsamic Pot RoastA simple dinnertime classic, Ontario rib roast is slow cooked in a vegetable medley and spiced balsamic sauce until it’s melt-in-your mouth tender. Adding a yummy twist, the vegetables are then puréed and poured over the finished roast, locking in all the great flavours and nutrients.

4 lb (2 kg) Ontario boneless blade or cross rib roast
2 tbsp (30 mL) all purpose flour
2 tbsp (30 mL) vegetable oil
1-1/2 cups (375 mL) chopped onions
1 cup (250 mL) chopped celery
1 cup (250 mL) chopped carrots
3 cloves garlic, minced
1 tsp (5 mL) salt
1 tsp (5 mL) cracked black pepper
1 tbsp (15 mL) tomato paste
1/4 cup (50 mL) balsamic vinegar
1 28 oz (796 mL) can diced tomatoes
1 cup (250 mL) beef broth
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
1/4 cup (50 mL) fresh parsley

Preheat oven to 325°F (160°C).

Pat meat dry and sprinkle with flour, shaking off any excess. In Dutch oven or heavy saucepan, heat oil over medium high heat; brown beef all over, about 8 minutes. Transfer to plate.

In same saucepan or Dutch oven over medium heat add onions, celery, carrots, garlic, salt and pepper. Cook, stirring often for 5 minutes. Stir in tomato paste; cook one minute. Add balsamic vinegar, scraping any brown bits from the bottom of the pan and let vinegar reduce by half. Add tomatoes, broth, thyme, rosemary and bay leaves; bring to simmer. Return beef to pan, cover; cook in oven, turning every half hour, for 2-1/2 to 3 hours. Remove roast with tongs and transfer to platter; keep warm.

Remove bay leaves and thyme and rosemary stems from sauce. Pour remaining cooking liquid in blender; process until smooth and serve over roast. Sprinkle with parsley.

Makes 12 servings.

Per serving: about 250 cal, 33 g pro, 9 g total fat (3 g sat fat), 8 g carb, 2 g fibre, 65 mg chol,
510 mg sodium. %RDI: iron 20%, calcium 4%, vit A 45%, vit C 2%

Source: Homegrown Ontario

Shopping List – Sourced from

Boneless blade or cross rib roast 14.98
Onions 0.66
Celery 1.50
Carrots 1.49
Garlic 0.33
Tomato paste 0.99
Thyme 0.15
Rosemary .49
Bay leaves 0.22
Balsamic vinegar 0.37
28oz (796mL) can diced tomatoes 1.39
Beef broth 1.49
Parsley 0.38
TOTAL $24.45
Cost per serving $2.04

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