As demonstrated during our appearance on New Day Cleveland on Tuesday, September 25!
 

Ingredients

• 2 lbs. chuck roast

• 2-3 Tablespoons The Olive Scene Extra Virgin Olive Oil

• 3 1/2 cups beef broth

• 1 onion, diced

• 1 teaspoon dried thyme

• 12 oz. beer

• 4 Tablespoons Molasses

• 3 Tablespoons The Olive Scene Maple Balsamic Vinegar

• 2 teaspoon hot pepper sauce

• 1 teaspoon sea salt

Instructions

1. Preheat oven to 350°F.

2. In a large oven proof casserole, heat 2-3 Tablespoons Olive Oil until very hot.

3. SEAR beef roast in this oil, turning only once and creating a crust on each side.

4. Remove from heat.

5. Add next 5 ingredients and bake for 90 minutes.

6. Remove roast, defat the drippings.

7. Combine 1/2 cup drippings and the remaining ingredients in the casserole.

8. Return roast to casserole and turn to coat.

9. Bake an additional 10-20 minutes to crisp.

Crockpot Instructions:

1. Braise 3-4 hours on high.

2. Place roast in casserole and coat with the Maple Molasses Mop.

3. Bake an additional 20 minutes to crisp and brown. Enjoy!

Maple Aged Balsamic Vinegar Suggested Uses:

• Use as a glaze for skillet pork chops

• Drizzle on Apple Pie

• Sauté apples, and onions in bold EVOO and drizzle with Maple Balsamic

• Pair with any Medium or Bold EVOO, Butter, Chipotle, or Blood Orange Infused EVOOs