DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
1: Wash hands with soap and water.
2: Rinse all fresh produce with cold water and pat dry prior to prepping.
3: Season the roast all over with the salt and pepper.
4: Heat a skillet over medium-high heat. Add the olive oil and let the oil get very hot. Add the roast to the hot oil. Cook on one side until very browned, 4-5 minutes. Flip it over and get the other side brown and crusty as well, another 4-5 minutes. Wash hands after handling raw meat.
5: Meanwhile, peel carrots and chop into large chunks. Halve any smaller potatoes and quarter larger ones
6: Preheat oven to 300 degrees Fahrenheit. Transfer the roast to a roomy roasting pan.
7: Pour beef stock into the skillet that you used to sear the roast. Heat over medium-high heat to a simmer. Add balsamic vinegar and stir. Pour over the roast in the roasting pan. Surround roast with potatoes. Top the roast and potatoes with the carrots. (Chef's Note: You might need more or less stock depending on the size of your roast and the size of your roasting pan. What you ideally want is to have enough stock so that the roast is covered half way up.)
8: Put a lid on the roasting pan, or cover it tightly in heavy-duty foil. Put it into the oven until the potatoes and carrots are soft and the meat reaches 145 degrees Fahrenheit with an instant-read food thermometor, and is tender enough that you could pull it apart with your fingers, about 2 hours. Let rest for 3 minutes.
9: Remove the meat and vegetables from the liquid. Optionally drizzle the meat with some additional balsamic vinegar (1 teaspoon or so) or serve it on the side as a dip. If you'd like to serve the braising liquid with the meal, skim off the fat before doing so.
10: Slice the meat and serve with potatoes, carrots, balsamic vinegar and braising liquid if desired.
Nutrition FactsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more