Ingredients
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1 (4 lb) chuck roast
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black pepper, coarse ground
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1 cup balsamic vinegar
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3/4 cup soy sauce
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1/2 cup water
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1/2 cup brown sugar
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1 cup beef broth
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1/2 cup dry white wine
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5 garlic cloves, minced
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4 -5 bay leaves
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4 medium potatoes, scrubbed and quartered
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3 -4 celery ribs, cut in large chunks
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4 -5 medium carrots, scrubbed, cut in thirds
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2 -3 teaspoons arrowroot or 1 tablespoon cornstarch
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4 onions, quartered
Instructions
- Preheat oven to 325 degrees.
- Generously season roast with coarse ground black pepper.
- Place the onions in high sided roasting pan and place roast on top.
- In a large bowl, mix the vinegar through bay leaves, pour into roasting pan.
- Cover and cook for 3 to 3 1/2 hours, adding the prepared vegetables 45 minutes before the end of cooking time.
- If desired the meat and vegetables can be removed from the cooking liquid when done and the liquid brought to a boil, reduced and then thickened with arrowroot starch or cornstarch. Serve the gravy over the cooked meat and vegetables.