Balsamico Beef Roast with Potatoes and Onions

Ingredients

• 1.2 kg beef roast (e.g., shoulder)
• Salt
• black pepper (freshly ground)
• flour (for dusting)
• vegetable oil (for searing)
• 3 onions
• 100 ml dark balsamic vinegar
• 300 ml beef stock
• 250 ml heavy cream
• 700 g small waxy potatoes
• 250 g onions
• 2 Garlic cloves
• 2 thyme sprigs
• 1 rosemary sprig
• 1 tbsp Olive Oil
• cornstarch (as needed)

Instructions

1. 1.

   Preheat the oven to 160°C fan-forced.

2. 2.

   Wash and pat dry the meat, season with salt and pepper, then dust all over with flour. In a roasting pan, sear the meat in hot oil until browned on all sides. Peel, halve or quarter the onions and add them to the pan. Sauté briefly, then remove the meat. Deglaze the pan with balsamic vinegar and reduce. Drizzle the beef with more balsamic during cooking. Add the stock, bring to a boil. Return the onions and cream, cover, and braise in the oven for 2.5–3 hours, turning the meat occasionally and adding stock as needed.

3. 3.

   Wash the potatoes thoroughly. Peel the onions and cut them according to size. Place a large piece of foil on a baking tray, add the potatoes, onions, peeled garlic, and herbs, season with salt, pepper, and oil, seal the foil, and bake for 40–45 minutes alongside the roast.

4. 4.

   Remove the meat from the pan, wrap in foil, and keep warm at 70°C in the oven.

5. 5.

   Reduce the sauce on the stove, strain through a sieve, and thicken with cornstarch dissolved in cold water if desired. Season to taste.

6. 6.

   Slice the roast and serve it with the roasted vegetables, topped with the balsamic sauce.