Beef Pot Roast

3 tablespoons The Spicy Olive Empeltre Extra Virgin Olive Oil
4 lbs. beef, tied into a neat shape
1 onion, chopped
1 celery stalk, chopped,
1 carrot, chopped
2 large cloves garlic, finely chopped
.75 c. The Spicy Olive Traditional Balsamic Vinegar
1.5 c. beef broth
1 Roma tomato, chopped
Fresh thyme sprigs

Preheat the oven to 275F. Heat a heavy frying pan over high heat and add the oil. When it just begins to smoke, add the beef and brown well on all sides.

Combine the extra oil, onion, celery and carrot in a large oven-safe pot and cook over low heat until the vegetables are soft. Add the garlic and cook one minute more. Put the meat and juices on the vegetables. Remove any excess fat from the frying pan but leave in brown bits.

Add the Traditional Balsamic Vinegar to the pan and deglaze, our this over the meat in the casserole dish. Add the stock, tomato, and thyme. Season with salt and pepper. Cook in the oven for 3 hours, basting with liquid from time to time. The dish should cook at a very gentle simmer.

When the meat is tender, remove it to a cutting board. Reduce the liquid in the pan to a slightly thickened pouring consistency. Slice the meat thickly, pour a few tablespoons of the sauce and serve with mashed or boiled potatoes.