Braised Chuck Roast With Balsamic Vinegar, Figs And Port

INGREDIENTS

INSTRUCTIONS

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 on  a
burner over high heat until the oil is smoking hot. Add the roast  and
brown each side well, 3 to 4 minutes. Add the onion and garlic  and
saute until fragrant, about 1 minute. Add the figs, red wine, and  Port
and cook over high heat until reduced by half. Add the stock and  bring
to a boil. Add the thyme, cover the roasting pan with a lid,  and place
in the oven. Cook until tender, about 1 hour.  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 pieces, 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
until thick enough to coat the back of a spoon.  Ladle sauce over the
sliced meat and serve hot.  Converted by MC_Buster.  Per serving: 91
Calories (kcal); 3g Total Fat; (37% calories from  fat); 2g Protein;
10g Carbohydrate; 3mg Cholesterol; 16mg Sodium Food  Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;  1/2 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 502
Calories From Fat: 339
Total Fat: 37.6g
Cholesterol: 106mg
Sodium: 117.5mg
Potassium: 286.4mg
Carbohydrates: 10.7g
Fiber: <1g
Sugar: <1g
Protein: 27.6g