Braised Chuck Roast with Balsamic Vinegar, Figs And Port

1 review, 4 star(s). 100% would make again

Ready in 1h

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1/2 lb Dried Mission figs; halved
1 4-pound Chuck roast
3 cloves garlic; chopped
1 sm Onion; diced
1/2 c All-purpose flour
Black Pepper; freshly ground
2 c Veal stock; or chicken stock
1 tb olive oil
1/2 c Port
1/2 c Red wine
1 tb fresh thyme; Chopped

Original recipe makes 6



Preheat the oven to 350 degrees. Season the roast with salt and pepper. Put the flour on a large plate and dredge the meat in the flour. Place the oil in a roasting pan and heat it in the oven or on a burner over high heat until the oil is smoking hot. Add the roast and brown each side well, 3 to 4 minutes. Add the onion and garlic and saute until fragrant, about 1 minute. Add the figs, red wine, and Port and cook over high heat until reduced by half. Add the stock and bring to a boil. Add the thyme, cover the roasting pan with a lid, and place in the oven. Cook until tender, about 1 hour. Remove the pan from the oven and place the roast on a cutting board, reserving the braising liquid in the pan for the sauce. Slice the roast against the grain, cutting 1/4-inch-thick pieces, and put the slices on a serving plate. Season the sauce in the pan to taste with salt and pepper. If the sauce is thin, place the pan on a burner over high heat and reduce until thick enough to coat the back of a spoon. Ladle sauce over the sliced meat and serve hot. Per serving: 91 Calories (kcal); 3g Total Fat; (37% calories from fat); 2g Protein; 10g Carbohydrate; 3mg Cholesterol; 16mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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Where is the balsamic vinegar in the recipe? Thanks!
TaylorW 2y ago

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