Balsamic Roast Beef

Melt butter in a pot (not too large). Dust the beef with flour and tap gently to remove excess flour.

Sear beef on all sides until nicely browned. Alway through searing, add onion and cook together with the beef, flipping them while cooking to prevent them from browning too much. When beef has been seared on all sides, add balsamic vinegar and allow it to cook off.

Season beef with salt and pepper. Add stock and double cream. Cover with a lid, reduce heat to very low, and continue cooking slowly for 3 hours. (Start preparing your side dishes during the last hour of cooking.)

Take beef out of the sauce. If you prefer a thicker sauce, dissolve cornstarch in 1-2 tablespoons water and stir into the sauce to thicken.

Let meat rest for a about 10 minutes before slicing. Serve with sauce.