Braised Boneless Shoulder Roast with Balsamic Vinegar

Braised Boneless Shoulder Roast with Balsamic Vinegar
  • 8 servings
  • 0:20 Preparation
  • 3:00 Cooking
  • 3:20 Total Time


Add all
  • 4 1/2 lb
    (2 kg)

    boneless shoulder roast

  • salt and ground black pepper

  • 3 Tbsp.
    (45 mL)

    extra-virgin olive oil

  • 3

    medium onions, thinly sliced

  • 2

    medium carrots, cut in 1/2 in. (1 cm) rounds

  • 2 cups
    (500 mL)

    dry red wine

  • 1 cup
    (250 mL)

    chopped, italian-style plum tomatoes

  • 1

    rosemary sprig

  • 4

    fresh sage leaves

  • 2 cups
    (500 mL)

    beef broth

  • 1-2 Tbsp.
    (15-30 mL)

    balsamic vinegar


Season the roast and sear it in the olive oil over medium-high heat. Remove the roast.

In the same pot, brown the onions and carrots over medium heat.

Deglaze with red wine and cook for 5minutes.

Add the remaining ingredients, except for the vinegar.

Bring to a boil and return the roast to the pot.

Bring back to a boil and cook covered for 3 hours, turning the meat halfway through cooking.

Remove the meat, rosemary and sage.

Sauce: Pulse the vegetables and cooking liquid in a food processor until the mixture is smooth; add the balsamic vinegar to give it some tartness.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007