November 12, 2009

Sweet and Tangy Beef Pot Roast

Serves 3 - 4

2 lbs beef chuck
1/2 cup beef broth or 1/2 cup apple juice
1/3 cup balsamic wine vinegar
1/4 cup worcestershire sauce
1/3 cup brown sugar
3 bay leaves
2 tbsp tomato paste
2 or 3 cups carrot, cut into big chunks
3 big white or golden potatoes, cut into big chunks
1 tsp olive oil enough to coat the bottom of the Dutch oven lightly
a dash of all spice
1/4 tsp of black pepper, salt, and sugar

Heat oil in a Dutch oven. Brown beef chuck on all side, takes about 5 minutes.

In a bowl, combine beef broth, balsamic wine vinegar, worchestershire, brown sugar, and tomato paste. After beef chuck is browned, pour in the combined juice. Add bay leaves, all spice, black pepper, salt, and sugar.

Cover dutch oven, turn up the heat, and bring to boil. Turn down the heat and let it simmer for 2.5 hours (or more*).

After 2.5 hours, add potatoes and carrots, continue simmering for another 20 to 30 minutes.

*The longer it simmers the better the flavor will be.