RECIPE MAGIC!

CRUST-FIRST BALSAMIC POT ROAST

Crust first. Aged balsamic. The right roast. That’s the whole difference. This isn’t about tossing any inexpensive cut into a pot and hoping for the best. Shoulder roasts like chuck or blade are built with tough white seams that slowly melt in a low oven, turning into silk and thickening the sauce from within. But before any of that happens, the meat gets serious heat, building a deep brown crust that anchors the entire dish. Then the aged balsamic steps in, darkening the pot, balancing richness, and giving the sauce depth instead of sharpness. Three deliberate moves, one deeply satisfying result: tender, glossy, and absolutely nothing like grey pot roast. This is a great dish to serve with our  Yorkshire Puddings, recipe here. 

INGREDIENTS:

1.4 to 1.8 kg boneless blade roast*
2 tsp salt
1 tsp freshly ground black pepper
3 tbsp robust extra virgin olive oil
2 tbsp Garlic EVOO
3 medium onions, trimmed, halved through the root, then  lengthwise into 1/2 inch thick slices
4 carrots, peeled, cut on the diagonal into 3 inch pieces
4 medium potatoes, peeled and quartered
1 fennel bulb, fronds and outer stalks removed, halved lengthwise and quartered
225 g cremini mushrooms, halved
1/3 cup Traditional Dark Balsamic
2 to 3 cups beef stock

Note: Avoid these cuts. They are not collagen rich and unsuitable for long, slow-cooked pot roast. Eye of Round, Sirloin Tip and Inside, Top Or Outside Round.

DIRECTIONS:

Preheat oven to 300°F. Pat the roast completely dry on all sides. Season evenly with the salt and pepper, pressing it into the surface. Heat a heavy Dutch oven over medium heat. Add robust EVOO. When shimmering, brown the roast deeply on all sides, including edges, until a dark crust forms. Remove the roast to a plate.

Lower heat slightly. Add the Garlic EVOO and using a wooden spoon, scrape up all the browned bits from the bottom of the pot. Then add the onions. Cook until softened and beginning to take on some colour. Add the carrots, celery, fennel, and mushrooms. Cook briefly, stirring to coat in the onion and pan juices. Add balsamic and simmer for 5 minutes, stirring once. Return the roast to the pot, nestling it into the vegetables. Add stock around the meat until the liquid comes halfway up the roast. Cover tightly and transfer to the oven. Cook 3 to 4 hours until fork-tender and the meat yields without resistance. Turn once halfway through.

Transfer the roast to a platter and tent loosely with foil. Simmer the liquid and vegetables uncovered until slightly reduced and glossy. The vegetables will be very tender. Taste and adjust seasoning.

To serve, slice across the grain or serve in large pieces, spooning vegetables and sauce where desired.