Ingredients
-
3/4
-
1/2
-
1
-
1
-
2 1/4
-
1
-
1
-
2
-
2
-
1
-
-
-
-
-
Directions
Balsamic-Braised Pot Roast, Adapted from “How to Cook Meat” by Chris Schlesinger & John Willoughby., Absolutely wonderful pot roast! I’m not usually one to make pot roasts, but this was made especially for some company we had & they loved it, as did we! I followed your recipe right on down & everything was just perfect ~ Presentation, taste, everything! Thank you so much for sharing it! [Tagged & made in Please Review My Recipe]
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Steps
|
1
Done
|
Preheat Oven to 325 Degrees. |
|
2
Done
|
Stir Together the Wine, Vinegar and Sugar; Set Aside. |
|
3
Done
|
Heat the Olive Oil in a Heavy Dutch Oven Over Medium Heat. |
|
4
Done
|
While the Pan Is Heating, Dry the Meat With Paper Towels. |
|
5
Done
|
Sprinkle With About 1/2 Teaspoon Each Salt and Pepper. |
|
6
Done
|
Place in the Pot and Brown Well, About 8 Minutes Per Side. |
|
7
Done
|
Remove from the Pan. |
|
8
Done
|
Turn the Heat to Medium-Low. |
|
9
Done
|
Put the Onions Into the Pan and Saut Until Translucent and Golden, About 10 Minutes. |
|
10
Done
|
Add the Garlic; Saut 1 Minute. |
