Rosemary and Mission Fig Pot Roast

Rosemary and Mission Fig Pot Roast

An easy and comforting dish for a wintertime Sunday dinner.

Rosemary Infused Olive Oil

Mission Fig Aged Balsamic Vinegar


3 lb. beef chuck roast
½ cup flour
2 Tbsp Montreal Steak Seasoning
2 Tbsp Rosemary Olive Oil
3 carrots, peeled & chopped
4 stalks celery, chopped
2 medium yellow onions, diced
2 tsp. salt
1 tsp. black pepper
6 mushrooms, quartered
1-2 Russet potatoes, peeled & diced
3 cloves garlic, minced
2 TBSP sage & oregano, minced
¼ cup red wine
4 Tbsp Mission Fig Balsamic Vinegar
1 cup crushed tomatoes
1 ½ cups beef stock
3 bay leaves
chopped parsley


  1. Preheat oven to 325°. Pat beef dry with paper towels; mix flour and Montreal Steak Seasoning; dredge beef on all sides. In a large oven-proof pot, heat Rosemary Olive Oil until shimmering and brown beef on all sides (about 10-12 minutes, total); remove and set aside
  2. In the same pot, over medium heat, add carrots, onions, celery, salt & pepper; sweat until soft, adding a little more rosemary oil if necessary. Add mushrooms, garlic, & herbs; cook 3-4 minutes. Add potatoes and mix well. Raise the heat a bit and deglaze with the wine and 2 Tbsp Mission Fig Balsamic Vinegar, stirring about a minute. Add the crushed tomatoes.
  3. Push some of the vegetables aside to make room and return beef to the pot. Add the beef stock and bay leaves. Bring to a boil and remove from heat
  4. Press a couple sheets of parchment paper down over the mixture and cover with a lid or foil. Roast in the oven about 3 hours until the beef is very tender
  5. Remove roast to warmed serving dish and spoon vegetables and gravy all around (discard bay leaves). Drizzle with remaining 2 Tbsp Mission Fig Balsamic Vinegar and garnish with chopped parsley. If you like, add a little more Rosemary Olive Oil for a final boost of flavor.

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