Balsamic Beef Chuck

Marc · 08-15-2007, 07:46 AM

Balsamic Beef Chuck

2 1/2 to 3 lb. rump, chuck, eye of round, or shoulder roast
3 cloves garlic, slivered
1 cup balsamic vinegar
2 Tbs. chopped fresh rosemary
3 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
14 1/2-oz. can whole tomatoes, chopped and juices reserved

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 350ºF. 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 the casserole or pan tightly with a lid or aluminum foil. Cook the beef until it's easily pierced with a fork and its juices run clear, 3 to 3 1/2 hours.

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

08-15-2007, 07:46 AM	#1 (permalink)
Marc Administrator GCB Senior Citizen Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 29 Posts: 3,952 Rep Power: 51	Balsamic Beef Chuck Balsamic Beef Chuck 2 1/2 to 3 lb. rump, chuck, eye of round, or shoulder roast 3 cloves garlic, slivered 1 cup balsamic vinegar 2 Tbs. chopped fresh rosemary 3 medium onions, thinly sliced Kosher salt and freshly ground black pepper 14 1/2-oz. can whole tomatoes, chopped and juices reserved 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 350ºF. 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 the casserole or pan tightly with a lid or aluminum foil. Cook the beef until it's easily pierced with a fork and its juices run clear, 3 to 3 1/2 hours. Remove the roast from the oven and allow it to rest in the pan for 5 to 10 minutes before carving. Spoon as much fat as possible from the juices. Serve the sliced meat with the onions, tomatoes, and pan juices (degreased, if necessary). __________________ GCB Myspace Need Guitar Tabs? Need Song Lyrics?