A delightful twist on the classic beef roast, enhanced with aromatic herbs and a touch of red wine.
Preheat your oven to 160°C (320°F).
Ensure the oven is fully preheated before placing the pot inside for even cooking.
Peel and chop the vegetables into large, uniform pieces.
Uniformly sized pieces ensure even cooking and a consistent texture.
Heat the olive oil and butter in an oven-proof pot over medium heat.
Using a mix of oil and butter prevents the butter from burning.
Sear the beef roast on all sides until browned.
Searing locks in the juices and adds a rich flavor to the roast.
Remove the beef and sauté the garlic and onion until fragrant.
Stir constantly to prevent the garlic from burning.
Add the vegetables and bay leaves to the pot and cook for a few minutes.
This step enhances the flavor of the vegetables before roasting.
Deglaze the pot with red wine, scraping up any browned bits.
Deglazing adds depth to the dish by incorporating the browned bits into the sauce.
Return the beef to the pot and arrange the vegetables around it.
Ensure the beef is nestled among the vegetables for even cooking.
Pour the balsamic vinegar over the beef and vegetables.
The vinegar adds a tangy depth to the dish.
Cover the pot with a lid and roast in the oven for 2 to 2.5 hours.
Check the roast occasionally to ensure it remains moist.
Slice the beef and serve with the vegetables and pan juices.
Garnish with fresh herbs for an added touch of flavor and presentation.
