2-1/2 lb. to 3 lb. rump, chuck, eye of round or shoulder roast 3-4 cloves of garlic, roasted 1 cup balsamic vinegar 2 Tablespoons fresh rosemary, chopped 2 large onions, sliced 4 large carrots, cut into 1 inch pieces Salt and freshly ground black pepper 1 28 oz. can whole tomatoes, chopped and juices reserved
Using a thin-bladed knife, make small incisions all over the roast. Insert the roasted garlic inside all the slits.
Place the balsamic vinegar and rosemary in a large zip-lock bag. Add the roast; seal the bag and turn to coat the roast. Refrigerate overnight.
Heat the oven to 350°F. Spread the sliced onions on the bottom of a large casserole or small roasting pan. Nestle the meat into the onions and pour in the marinade. Season the meat with salt and freshly ground black pepper. Add the carrots and the tomatoes with their juice. Cover the casserole with a lid or aluminum foil. Cook the beef until it’s easily pierced with a fork and it’s juices run clear, for about 3 to 3-1/2 hours.
Remove the roast from the oven and let rest in the pan for 10 minutes before carving. Spoon as much fat as possible from the juices. Serve the sliced meat with the vegetables and degreased pan juices.
To roast garlic, cut the top off a bulb of garlic to expose the cloves. Place the bulb in the center of a square sheet of aluminum foil. Drizzle the top of the bulb with olive oil. Gather up the sides of the foil and pinch to seal the garlic within the foil. Place in a 350°F oven for 45 minutes or until the garlic is very tender.