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Balsamic-Braised Pot Roast with Tomatoes, Lemons, Raisins, and Black Olive–Pine Nut Relish


Balsamic-Braised Pot Roast with Tomatoes, Lemons, Raisins, and Black Olive–Pine Nut Relish Recipe

Ingredients:
  • 1 cup dry red wine
  • ¾ cup balsamic vinegar
  • 1 tablespoon sugar
  • ¼ cup olive oil, or more if needed
  • One 4- to 5-pound boneless beef shoulder pot roast
  • ¼ cup kosher salt
  • ¼ cup freshly cracked black pepper
  • 2 large red onions, peeled and diced small
  • ¼ cup minced garlic
  • 6 plum tomatoes, cored and diced small
  • 1 cup dark raisins
  • 2 lemons, peeled, cut into segments, seeded (see headnote)
  • 1 to 2 cups beef stock
  • Kosher salt and freshly cracked black pepper to taste
  • 1 cup roughly chopped pitted black olives
  • ¼ cup pine nuts, toasted in a 350°F oven until lightly browned, about 10 minutes
  • 1 cup roughly chopped fresh basil or parsley
  • ¼ cup extra virgin olive oil
  • Kosher salt and freshly cracked black pepper to taste
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 615kcal (31%)
Total Fat 29g (44%)
Saturated Fat 6g (30%)
Cholesterol 130mg (43%)
Total Carbohydrate 35g
Dietary Fiber 5g
Sugars 19g
Protein 52g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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