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Balsamic Pot Roast

A 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 lbs (2 kg) Ontario boneless blade or cross rib roast
 2 tbsp (30 mL) all purpose flour
 2 tbsp (30 mL) vegetable oil
 1 ½ 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
 ¼ cup (50 mL) balsamic vinegar
 29 oz (796 mL) can diced tomatoes
 1 cup (250 mL) beef broth
 2 sprigs fresh thyme
 1 sprig fresh rosemary
 2 bay leaves
 ¼ 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.

Cook's Notes:

Makes 12 servings