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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
2 Votes
8
portions
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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    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    750 ml - 1 L SELECTED VARIETIES


    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    1 l SELECTED VARIETIES


  • 3
    medium onions, thinly sliced
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    CARROTS

    CARROTS

    2 for $3.00

    2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


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

    BABY CARROTS

    $3.99 ea.

    907 g PRODUCT OF ONTARIO


    CARROTS

    CARROTS

    2 for $3.00

    2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 2 cups
    (500 mL)
    dry red wine
  • 1 cup
    (250 mL)
    chopped, italian-style plum tomatoes
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    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.49 ea.

    284 g PRODUCT OF MEXICO


    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.99 /lb

    PRODUCT OF MEXICO 4.39/kg


  • 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

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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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