Balsamic Roast - cooking recipe

Ingredients

1 (4 lb) chuck roast
black pepper, coarse ground
4 onions, quartered
1 cup balsamic vinegar
3/4 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1 cup beef broth
1/2 cup dry white wine
5 garlic cloves, minced
4 -5 bay leaves
4 medium potatoes, scrubbed and quartered
3 -4 celery ribs, cut in large chunks
4 -5 medium carrots, scrubbed, cut in thirds
2 -3 teaspoons arrowroot (optional) or 1 tablespoon cornstarch (optional)

Preparation

Preheat oven to 325 degrees.
Generously season roast with coarse ground black pepper.
Place the onions in high sided roasting pan and place roast on top.
In a large bowl, mix the vinegar through bay leaves, pour into roasting pan.
Cover and cook for 3 to 3 1/2 hours, adding the prepared vegetables 45 minutes before the end of cooking time.
If desired the meat and vegetables can be removed from the cooking liquid when done and the liquid brought to a boil, reduced and then thickened with arrowroot starch or cornstarch. Serve the gravy over the cooked meat and vegetables.