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Braised Boneless Shoulder Roast with Balsamic Vinegar https://www.metro.ca/userfiles/image/recipes/Roti-epaule-desosse-GrilRouge-Angus-braise-vinaigre-balsamique-5023.jpg PT20M PT3H00M PT3H20M
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.
8
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
Braised Boneless Shoulder Roast with Balsamic Vinegar

Braised Boneless Shoulder Roast with Balsamic Vinegar

Rate this recipe
2 Votes
8
servings
0:20
Preparation
3:00
COOKING
3:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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