Serves 4 to 6
- 2 1/2-to 3-lb. beef rump, chuck, eye of round, or shoulder roast
- 3 cloves of garlic, slivered
- 1 cup balsamic vinegar
- 2 Tbsp. chopped fresh rosemary
- 3 medium onions, peeled and thinly sliced
- 1 14 1/2-oz. can whole tomatoes, chopped, all juices reserved
- Kosher salt and freshly ground black pepper
An overnight soak makes the meat especially tasty. Red potatoes with butter and parsley or a Parmesan polenta are both great sides.
- 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 completely. Cover and refrigerate overnight.
- Heat the oven to 350°F. Spread the sliced onions in a large casserole or small roasting pan. Nestle the meat into the onions and pour in the remaining marinade. Season the meat with salt and pepper. Add the tomatoes and juice. Cover the pot 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 let it rest in the pan for 5 to 10 minutes before carving. Serve the sliced meat with the onions, tomatoes, and pan juices (degreased if necessary).
Pot Roast Tips:
- Keep flavors concentrated by using a pot that is not too big. There should just enough room for the meat, the vegetables, and the braising liquid.
- Get the grease out. Use a ladle to skim the fat from the pan juice for a better tasting sauce.