Red Wine & Balsamic Pot Roast

2 tablespoons of Cooking Oil

3 pounds of Beef Chuck Roast

3 – 4 small Parsnips

1 small bunch of Carrots

1 pound of Baby Potatoes

6-8 Pearl Onions

2 sprigs of fresh Rosemary, roughly chopped

2 Bay Leaves

2 cloves of Garlic, minced

1 cup of Dry Red Wine

⅓ cup of Balsamic Vinegar

1½ cups of Low Sodium Beef Stock

¼ cup of Cornstarch

¼ cup of Cold Water

Preheat oven to 325 degrees
Heat oil in a large dutch oven over high heat. Season roast with salt and pepper, add to pan, and brown well on all sides. Remove roast and set aside.
Add beef stock & deglaze, scraping up browned bits from pan. Stir in wine, balsamic vinegar, and herbs. Return roast to pan & bring to a boil.
Place the roast back into the pot and add potatoes, parsnips, pearl onions and carrots. Cover and transfer the pot to oven. Cook until meat is fall apart tender, about 3 hours.
Remove roast and veggies, set aside and keep warm. Discard herbs and skim fat from cooking juices.
In a small bowl, mix cornstarch with water until smooth and stir mixture into juices. Bring to a boil and cook for 2 minutes, or until thickened. Serve with roast and vegetables.

Jane's
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