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Ingredients
- 2 1/2 to 3 lb. rump, chuck, eye of round, or shoulder roast
- 3 cloves garlic, slivered
- 1 cup balsamic vinegar
- 2 Tbs. chopped fresh rosemary
- 3 medium onions, thinly sliced
- Kosher salt and freshly ground black pepper
- 14 1/2-oz. can whole tomatoes, chopped and juices reserved
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Recipe Info
Category : Beef/Burger
Rating : 0
Contributor : marc
Print Recipe
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Directions
Poke the meat all over with a thin-bladed knife and insert the garlic slivers into the holes.In a large ceramic dish or bowl, or in a zip-top bag, combine the vinegar and rosemary. Add the meat and turn to coat thoroughly. Cover and refrigerate overnight.
Heat the oven to 350ºF. Spread the sliced onions in a large casserole or small roasting pan. Nestle the meat into the onions and pour in the marinade. Season the meat with salt and pepper. Add the tomatoes and juice. Cover the casserole or pan tightly with a lid or aluminum foil. Cook the beef until it's easily pierced with a fork and its juices run clear, 3 to 31/2 hours.
Remove the roast from the oven and allow it to rest in the pan for 5 to 10 minutes before carving. Spoon as much fat as possible from the juices. Serve the sliced meat with the onions, tomatoes, and pan juices (degreased, if necessary).
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