Braised Chuck Roast with Balsamic Vinegar, Figs And Port

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Braised Chuck Roast with Balsamic Vinegar, Figs And Port"

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Try this Braised Chuck Roast with Balsamic Vinegar, Figs And Port recipe, or contribute your own. "Chicken" and "Caprial1" are two tags used to describe Braised Chuck Roast with Balsamic Vinegar, Figs And Port.


Ingredients

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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
Salt
1/2 c Red wine
1 tb fresh thyme; Chopped

Original recipe makes 6

Servings  

Preparation

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.

Calories Per Serving: 948 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Port Fig Vinegar

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