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Balsamic-Braised Pot Roast with Tomatoes, Lemons, Raisins, and Black Olive-Pine Nut Relish
THE SPLENDID TABLE21Ingredients
90Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup dry red wine
- 3/4 cup balsamic vinegar
- 1 Tbsp. sugar
- 1/4 cup olive oil (or more if needed)
- 5 lb. shoulder pot roast (boneless beef)
- 1/4 cup kosher salt
- 1/4 cup freshly cracked black pepper
- 2 large red onions (peeled and diced small)
- 1/4 cup minced garlic
- 6 plum tomatoes (cored and diced small)
- 1 cup dark raisins
- 2 lemons (peeled, cut into segments, seeded, see headnote)
- 2 cups beef stock
- kosher salt
- freshly cracked black pepper
- 1 cup pitted black olives (roughly chopped)
- 1/4 cup pine nuts (toasted in a 350°F oven until lightly browned, about 10 minutes)
- 1 cup chopped fresh basil (roughly, or parsley)
- 1/4 cup extra virgin olive oil
- kosher salt
- freshly cracked black pepper
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