2medium yellow or white onionscut into 1-inch chunks
5cupsreduced-sodium beef broth
4large carrotspeeled and cut into one-inch chunks
1poundbaby Yukon gold potatoescut in half
Fresh chopped parsleyfor serving (optional)
Preheat the oven to 325F and set a rack in the lower middle position.
Pat the beef dry and season with 1 teaspoon of the salt and pepper.
In a large Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat.
Brown the meat in batches and then remove to a plate.**
Add the remaining tablespoon oil to the now-empty pot.
Add the onions and garlic, and sautee for 3-4 minutes, stirring regularly.
Stir in the balsamic vinegar and tomato paste; cook, stirring regularly, for about 1-2 minutes.
Add the flour, rosemary, and thyme, and cook for 1-2 minutes, stirring regularly.
Return the beef and its juices back to the pot.
Add the beef broth, water, and bay leaves, and stir to combine.
Bring to a boil.
Cover, and bake in the preheated oven for 2 hours.
Carefully remove the pot from the oven, and add the carrots and potatoes.
Cover, and return to the oven for 1 hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
Sprinkle with parsley, if desired, before serving.
*A roast with good marbling is best. If you'd like to see an example of good marbling, check out the picture above the step-by-step photos above the recipe.**You won't want to crowd the pot. If the meat doesn't have enough room, it will steam and won't want to brown. **Nutrition values are estimates.