Adapted from an epicurious recipe that I felt needed a tweak
3-5lb veal or beef roast
flour
1T. crushed garlic
2T. butter
1/4c. olive oil
2T. balsamic vinegar
1lb bag baby carrots
2 white onion
1 28oz can of plum tomatoes, (chop)
1cup brined greek olives (kalamata etc.)
1quart baby bella mushrooms, quartered
2 stalks celery
1/2 cup white wine
2quarts beef stock
Coat the roast with flour. Heat butter in deep dutch oven and brown roast on all sides (10-15 minutes). Remove roast. Add oil, diced onion, garlic, diced celery to the pot over medium heat and cook until soft. Add wine, carrots, balsamic, mushrooms, and tomatoes. Simmer for 30 minutes. Add back your roast and the stock, then olives. Cover and simmer for 2-3 hours until meat easily falls apart. Serve over polenta or with crusty bread
3-5lb veal or beef roast
flour1T. crushed garlic
2T. butter
1/4c. olive oil
2T. balsamic vinegar
1lb bag baby carrots
2 white onion
1 28oz can of plum tomatoes, (chop)
1cup brined greek olives (kalamata etc.)
1quart baby bella mushrooms, quartered
2 stalks celery
1/2 cup white wine
2quarts beef stock
Coat the roast with flour. Heat butter in deep dutch oven and brown roast on all sides (10-15 minutes). Remove roast. Add oil, diced onion, garlic, diced celery to the pot over medium heat and cook until soft. Add wine, carrots, balsamic, mushrooms, and tomatoes. Simmer for 30 minutes. Add back your roast and the stock, then olives. Cover and simmer for 2-3 hours until meat easily falls apart. Serve over polenta or with crusty bread
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