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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 (3 to 3 1/2 lb) pot roast, rump or eye of round
3 tbsp olive oil
2 onions, chopped
4 cloves garlic, crushed
2 stalks celery and carrots, chopped
8 plum tomatoes, chopped
1/4 tsp Worcestershire sauce
3/4 cup red wine
1 cup beef stock
1/8 tsp sugar
Salt and pepper, to taste
Brush meat with 1 tbsp olive oil and place in a Dutch oven. Brown on all sides and removed from pan. Reduce the heat, add remaining olive oil and saute the next 4 ingredients until soft. Add the remaining ingredients, replace the meat; cover and simmer for 2 1/2 to 3 hours, or until the meat is tender.
During cooking, turn the meat several times and baste. Remove the meat to allow to rest before slicing. Defat the pan juices and puree the vegetables in the juices and serve as a sauce over sliced meat.
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ROMAN-STYLE POT ROAST
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 (3 to 3 1/2 lb) pot roast, rump or eye of round
3 tbsp olive oil
2 onions, chopped
4 cloves garlic, crushed
2 stalks celery and carrots, chopped
8 plum tomatoes, chopped
1/4 tsp Worcestershire sauce
3/4 cup red wine
1 cup beef stock
1/8 tsp sugar
Salt and pepper, to taste
Brush meat with 1 tbsp olive oil and place in a Dutch oven. Brown on all sides and removed from pan. Reduce the heat, add remaining olive oil and saute the next 4 ingredients until soft. Add the remaining ingredients, replace the meat; cover and simmer for 2 1/2 to 3 hours, or until the meat is tender.
During cooking, turn the meat several times and baste. Remove the meat to allow to rest before slicing. Defat the pan juices and puree the vegetables in the juices and serve as a sauce over sliced meat.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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