Braised Chuck Roast With Balsamic Vinegar, Figs And Port Recipe

• 1 x Chuck roast, (4-lb.) Salt Freshly grnd black pepper
• 1/2 c. All-purpose flour
• 1 Tbsp. Extra virgin olive oil
• 1 sm Onion, diced
• 3 x Gloves garlic, minced
• 1/2 lb Dry Mission figs, halved lengthwise
• 1/2 c. Red wine
• 1/2 c. Port
• 2 c. Veal or possibly chicken stock
• 1 Tbsp. Minced fresh thyme

1. Preheat the oven to 350 degrees.
2. Season the roast with salt and pepper.
3. Put the flour on a large plate and dredge the meat in the flour.
4. Place the oil in a roasting pan and heat it in the oven or possibly on a burner over high heat till the oil is smoking warm.
5. Add in the roast and brown each side well, 3 to 4 min.
6. Add in the onion and garlic and saute/fry till fragrant, about 1 minute.
7. Add in the figs, red wine, and Port and cook over high heat till reduced by half.
8. Add in the stock and bring to a boil.
9. Add in the thyme, cover the roasting pan with a lid, and place in the oven.
10. Cook till tender, about 1 hour.
11. Remove the pan from the oven and place the roast on a cutting board, reserving the braising liquid in the pan for the sauce.
12. Slice the roast against the grain, cutting 1/4-inch-thick pcs, and put the slices on a serving plate.
13. Season the sauce in the pan to taste with salt and pepper.
14. If the sauce is thin, place the pan on a burner over high heat and reduce till thick sufficient to coat the back of a spoon.
15. Ladle sauce over the sliced meat and serve warm.

roast, allpurpose, extra virgin olive oil, onion, garlic, mission figs, red wine, chicken, thyme

Taken from cookeatshare.com/recipes/braised-chuck-roast-with-balsamic-vinegar-figs-and-port-90498 (may not work)