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Balsamic Braised Cross Rib Roast with autumn veggies
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Balsamic Braised Cross Rib Roast with autumn veggies
Braising is a cooking technique consisting of first seizing meat then simmering for a long time over a low heat. In our recipe, meat is seized in bacon fat and braised in a broth enhanced with Balsamumm, Dijon, thyme and fresh rosemary. All these ingredients give the meat an extraordinary tenderness and sweet flavor. 30 minutes before cooking time is done, we added our autumn veggies. It will be love at first bite, promise!
Balsamic Braised Cross Rib Roast with autumn veggies
| Prep time: 15 minutes |
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| Cooking time: 3h15 |
| Servings or yield: 3 to 4 |
| Difficulty level: Easy |
| 1.4kg (3lb) cross rib roast |
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| 2 large onions, sliced |
| 2 tbsp olive oil |
| 3-4 cloves garlic, smashed |
| 3 cups broth, beef or chicken |
| 150 g Bacon cubes (Lardons) |
| ¾ cup Balsamumm original |
| 2 tbsp Dijon mustard |
| 5-6 sprigs fresh thyme |
| 1 large spring Rosemary |
| 1 tsp Himalayan salt |
| 1 tsp freshly cracked black pepper |
| For veggies |
| 1 large onion, cut into 8 wedges |
| 3 small carrots, peeled and cut into 1" cubes |
| ½ small butternut squash, peeled and cut into 1" cubes |
| 2 cups Brussels sprouts, cut in half |
| 227g mushrooms, sliced |
Preparation
Preheat oven to 325˚F, in a large a large Dutch oven, heat bacon over high heat 2 to 3 minutes or until golden brown and crispy. Meanwhile, pat the roast real dry and sprinkle generously with salt and pepper. Remove bacon from Dutch oven leaving just the fat and place roast in the hot pan and sear on all sides until a beautiful golden crust form.
Lower the heat to medium and add the onions and garlic. Cook for about 2-3 minutes or until softened. Mix broth, Balsamumm, Dijon mustard, fresh thyme salt and pepper in a glass measuring cup or bowl that’s equipped with a pouring spout. Add bacon back to Dutch oven and pour broth, place the lid on and then bake in a 325F oven for about 2½ hours, or until meat is tender.
Remove from the oven. Check liquids, it needs to be at half height of roast, if it is not, add water until it is. Add onion wedges, carrots, butternut squash, Brussels sprouts and mushrooms around roast put the lid back on and back to oven, increasing the temperature to 375F. Cook for an additional 30 minutes, then remove the lid and continue cooking for a final 10-15 minutes.
Remove roast from oven and allow it to rest for 10-15 minutes before serving.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Preheat oven to 325˚F, in a large a large Dutch oven, heat bacon over high heat 2 to 3 minutes or until golden brown and crispy.
2 - Meanwhile, pat the roast real dry and sprinkle generously with salt and pepper. Remove bacon from Dutch oven leaving just the fat and place roast in the hot pan and sear on all sides until a beautiful golden crust form.
3 - Lower the heat to medium and add the onions and garlic. Cook for about 2-3 minutes or until softened.
4 - Mix broth, Balsamumm, Dijon mustard, fresh thyme salt and pepper in a glass measuring cup or bowl that’s equipped with a pouring spout.
5 - Add bacon back to Dutch oven and pour broth, place the lid on and then bake in a 325F oven for about 2½ hours, or until meat is tender
6 - Remove from the oven. Check liquids, it needs to be at half height of roast, if it is not, add water until it is.
7 - Add onion wedges, carrots, butternut squash, Brussels sprouts and mushrooms around roast put the lid back on and back to oven, increasing the temperature to 375F. Cook for an additional 30 minutes, then remove the lid and continue cooking for a final 10-15 minutes.
8 - Remove roast from oven and allow it to rest for 10-15 minutes before serving.
