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Pot Roast Braised in Onions and Red Wine

A tough cut of meat  is slowly braised with red wine, balsamic vinegar, garlic and a mess of thinly sliced onions for nearly three hours. The end result is so flavourful and tender it can be cut with a fork, no knife needed. Served alongside roasted garlic mashed potatoes and buttered baby carrots and you have the epitome of cozy, comfort food.

Red Wine and Onion Braised Pot Roast

3 lb. chuck roast
2 large red onions, thinly sliced
4 cloves of garlic, chopped
1/2 cup red wine
1/4 cup balsamic vinegar
chopped thyme leaves
canola oil, for cooking
salt and pepper

1 Tbsp. (or more) cornstarch

Pat roast dry with paper towels. Season generously with salt and pepper. Heat oil over medium-high heat and sear roast on all sides until browned. Heat oven to 325 F. Place roast in small roasting pan or casserole dish. Top with all ingredients except for cornstarch. Seal tightly with aluminum foil. Cook until roast is tender and can be pulled apart easily with a fork, 2 1/2 to 3 hours. Remove from oven. Pour pan juices and onions into a small saucepan. Cover roast loosely and let rest for ten minutes before slicing. Meanwhile, heat pan juices until boiling. Whisk in cornstarch mixed with a little cold water. Cook until thickened ( add more cornstarch mixture if your sauce is too thin. )

Tags: Pot Roast, Beef, Main

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