Ingredients

• ¼ cup olive oil
• 4 ½ pounds beef round
• 1 yellow onion, sliced
• 1 carrot, peeled and sliced
• 1 celery stalk, sliced
• 1 bay leaf
• 3 cloves whole
• 3 sprigs fresh thyme
• 3 sprigs fresh parsley
• 2 tablespoons balsamic vinegar
• 1 cup beef broth
• salt and pepper, to taste
• 1-¼ pounds red potatoes, quartered if large
• 1 pound carrots, peeled and cut into hearty chunks
• 8 ounces whole mushrooms

Method

In a large pot over medium-high heat, warm olive oil. Add meat and brown on all sides, 8-10 minutes. Transfer to a plate.

Reduce heat to medium and add seasoning vegetables (sliced onion, carrot, and celery). Saute, stirring, for 5-7 minutes. Add herbs and return meat to pot, pour vinegar over meat, and add the beef broth. Reduce heat to low, cover, and simmer for 2 hours, turning after the first hour.

Add red potatoes, carrots, and mushrooms along with salt and pepper, cover, and cook until tender, about 30-45 minutes more. Remove from heat, transfer to a platter, and tent with foil. Strain pot juices through a fine-mesh sieve into a saucepan; skim off fat. Place over high heat and reduce by half, 3-5 minutes. Taste and adjust seasonings, then serve sauce with meat and vegetables.

Notes

I made a few modifications to the recipe (replaced water with beef broth and added the vegetables towards the end of cooking time). For the mushrooms, I used Baby Bella ones instead of white button mushrooms.

This was completely and entirely delicious!

Categories

beef, main dishes, one-dish meals, potatoes, vegetables