Braised Chuck Roast With Balsamic Vinegar, Figs And Port

Directions

1. Preheat the oven to 350 degrees. Season the roast with salt and pepper. Put the flour on a large plate and dredge the meat in the flour. 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. Add in the roast and brown each side well, 3 to 4 min. Add in the onion and garlic and saute/fry till fragrant, about 1 minute. Add in the figs, red wine, and Port and cook over high heat till reduced by half. Add in the stock and bring to a boil. Add in the thyme, cover the roasting pan with a lid, and place in the oven. Cook till tender, about 1 hour.
2. Remove the pan from the oven and place the roast on a cutting board, reserving the braising liquid in the pan for the sauce. Slice the roast against the grain, cutting 1/4-inch-thick pcs, and put the slices on a serving plate. Season the sauce in the pan to taste with salt and pepper. 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.
3. Ladle sauce over the sliced meat and serve warm.