» Meet 
I've mentioned some winter dishes I enjoy immensely that help me get through the long, cold winter months, but one of my all-time favorites has to be Pot Roast. It's so hearty and comforting. One misconception about this dish is that it is too time consuming. It's not so much the prep time, but the cooking time that may test your patience. Oh, but it is so worth the wait.
I encourage anyone interested in this recipe to use it as a guide and make it your own by adding more ingredients if you wish. Also, consider its versatility. Try serving it over pasta or poured over sliced hearty rolls as open-faced sandwiches.
ITALIAN POT ROAST
2 tablespoons olive oil
One 3¾-pound bottom round beef roast
Salt and freshly ground black pepper to taste
1 large onion, chopped
1 medium carrot, diced into ½-inch pieces
1 medium celery rib, diced into ½-inch pieces
2 garlic cloves
¾ cup dry red wine, such as Zinfandel or Shiraz
One 28-ounce can tomatoes in thick puree, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
Heat the oil in a Dutch oven over medium heat. Season the roast with salt and pepper. Add to the pot and cook, turning occasionally, until the roast is browned on all sides, about 8 minutes. Transfer the roast to a plate.
Heat more oil in the pot if needed. Add the onion, carrot, and celery, and cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and bring to a boil. Add the tomatoes and their puree, oregano, and basil. Return the roast to the pot and bring the sauce to a boil. Reduce the heat to low and cover the pot. Simmer, occasionally turning the roast in the sauce, until the meat is fork tender, about 2 hours.
Transfer the meat to a platter. Remove the pot from the heat and let stand for 5 minutes. Skim off any fat that rises to the surface of the sauce. Carve the meat and pour the sauce on top. Serve hot.
37 Comments
LEAVE YOUR COMMENT
You must sign in to leave a comment