2.5 - 4 L SELECTED VARIETIES
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.
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