Balsamic Pot Roast

I got some grass fed beef a couple of weeks ago and have been thinking to make a pot roast without using a slow cooker. This recipe uses balsamic vinegar to increase the flavor from the beef and Mr. S gave 2 thumbs up :).



Ingredients
* 1 can organic beef broth
* 1 4- to 5-pound pot roast, trimmed fat
* 3 tablespoons salt
* 1 teaspoon freshly ground black pepper
* 2 tablespoons olive oil
* 3 large yellow onions, cut into eighths
* 4 cloves garlic, peeled and minced
* 1 tablespoon chopped fresh rosemary
* 1/2 cup balsamic vinegar
* 1 tablespoon sugar
* 2 cups baby carrots
* 4 cups potatoes
* 2 tablespoons chopped Italian parsley

Preparation
1) Heat oven to 350° F. Rub the meat with the salt and pepper. Heat 1 tablespoons of the oil in a non-stick large Dutch oven over medium-high heat. Cook the meat until well browned, about 2 to 3 minutes per side. Transfer the meat to a plate and set aside.

2) Reduce heat to medium, add the remaining oil, onions, garlic, and rosemary to the pan and cook, stirring frequently, until the onions are tender, about 5 to 7 minutes. Return the meat to the pot and add the broth, vinegar, and sugar. Over high heat, bring to a boil. Add potatoes and carrots, Cover. Transfer to the oven and cook until the meat is very tender, about 2 1/2 to 3 hours.

3) Transfer the meat to a cutting board and cover with foil to keep warm. With a slotted spoon, remove the vegetables and reserve. Place the pan over high heat and boil the cooking liquid until reduced by half, about 15 minutes. Add the parsley, stir, and season to taste with salt and freshly ground pepper.

4) To serve, cut the pot roast across the grain into thin slices. Place them on the platter with the vegetables and spoon on some of the sauce.