18-Year Traditional balsamic ·
Cooking Classics gift set ·
Garlic olive oil ·
Herb Pantry Pairing ·
Meat and Poultry ·
Tuscan Spice blend ·
Oven Braised Beef Roast
Oven Braised Beef Roast
15 minutes
Meat and Poultry
Ingredients
- 2 lbs beef roast
- 1/4 cup + 1/2 tablespoon all-purpose flour, divided
- Kosher salt and fresh ground black pepper
- 4 teaspoons Fustini's Garlic olive oil, divided
- 1/2 onion, minced
- 1 carrot, peeled and minced
- 1 celery stalk, minced
- 2 garlic cloves, minced
- 1/4 cup Fustini's 18 Year balsamic
- 1 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 tablespoon Fustini's Tuscan spice blend
- 1 sprig of fresh rosemary
- 2 sprigs of fresh thyme
- 1 bay leaf
Directions
- Heat the oven to 325 degrees. Place 1/4 cup flour, salt and pepper into a pie plate. Coat the beef on all sides with flour and set aside. Heat a Dutch oven over medium-high heat with 2 tablespoons of olive oil. Add beef, browning each side and remove to a plate. You may have to work in batches.
- Turn heat to medium and add remaining olive oil. Add onions, carrots, celery and garlic. Stir to combine. Cook for 5-6 minutes or until veggies are tender. Add remaining flour to the Tuscan spices and stir into the pot for 30 seconds.
- Add vinegar, Worcestershire sauce, wine and beef broth. Bring to a simmer. Add in fresh herbs and place the beef back into the pot. Cover the pot with the lid and cook in the prepared oven for 3 1/2 -4 hours, or until the meat is falling apart and liquid has been reduced down. Remove herbs before serving.
Leave a comment