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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.
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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
4 Votes
8
servings
0:20
Preparation
3:00
COOKING
3:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 1/2 lb
    (2 kg)
    boneless shoulder roast

  • salt and ground black pepper
  • 3 Tbsp.
    (45 mL)
    extra-virgin olive oil
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    1 L SELECTED VARIETIES


  • 3
    medium onions, thinly sliced
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    Flyer Deal  (1)
    CARROTS

    CARROTS

    $2.49 ea.

    2 lb PRODUCT OF U.S.A. OR MEXICO YELLOW ONIONS 2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 2
    medium carrots, cut in 1/2 in. (1 cm) rounds
    You might like:

    Flyer Deal  (1)
    CARROTS

    CARROTS

    $2.49 ea.

    2 lb PRODUCT OF U.S.A. OR MEXICO YELLOW ONIONS 2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 2 cups
    (500 mL)
    dry red wine
  • 1 cup
    (250 mL)
    chopped, italian-style plum tomatoes
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    RED TOMATOES ON THE VINE | ITALIAN ROMA TOMATOES

    RED TOMATOES ON THE VINE | ITALIAN ROMA TOMATOES

    $1.69 /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE | PRODUCT OF ONTARIO, CANADA No. 1 GRADE 3.73/kg


    COCKTAIL TOMATOES

    COCKTAIL TOMATOES

    2 for $5.00

    454 g PRODUCT OF ONTARIO MINI CUCUMBERS 397 g PRODUCT OF ONTARIO CANADA NO. 1 GRADE RUSSET POTATOES 5 lb PRODUCT OF CANADA


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO


    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.99 ea.

    284 g PRODUCT OF CANADA OR MEXICO


  • 1
    rosemary sprig
  • 4
    fresh sage leaves
  • 2 cups
    (500 mL)
    beef broth
  • 1-2 Tbsp.
    (15-30 mL)
    balsamic vinegar
    You might like:

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    IRRESISTIBLES MODENA BALSAMIC VINEGAR

    IRRESISTIBLES MODENA BALSAMIC VINEGAR

    $6.99 ea.

    250 ml SELECTED VARIETIES


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

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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