An overnight soak makes the meat especially tasty.
SERVES: 4 to 6
INGREDIENTS:
- 21/2 to 3 lb. rump, chuck, eye of round, or shoulder roast
- 3 cloves garlic, slivered
- 1 cup balsamic vinegar
- 2 Tbs. chopped fresh rosemary
- 3 medium onions, peeled and thinly sliced
- Salt and freshly ground black pepper
- 1 141/2-oz. can whole tomatoes, chopped, all juices reserved
INSTRUCTIONS:
- Poke the meat all over with a thin-bladed knife and insert the garlic slivers into the holes.
- In a large ceramic dish or bowl, or in a zip-top bag, combine the vinegar and rosemary. Add the meat and turn to coat completely. Cover and refrigerate overnight.
- Heat the oven to 350°F. Spread the sliced onions in a large casserole or small roasting pan. Nestle the meat into the onions and pour in the remaining marinade.
- Season the meat with salt and pepper. Add the tomatoes and juice. Cover the pot or pan tightly with a lid or aluminum foil. Cook the beef until it is easily pierced with a fork and its juices run clear, 3 to 31/2 hours.
- Remove the roast from the oven and allow it to rest in the pan for 5 to 10 minutes before carving. Serve the sliced meat with the onions, tomatoes, and pan juices (degreased if necessary).
