Shelly's Recipe

ITALIAN POT ROAST

Category: Roasts/Tenderloin - Beef

3-4 lb beef chuck or rump roast
8 large garlic cloves, cut into thin slices
24-30 Italian parsley leaves
Kosher salt and pepper, to taste
Vegetable oil
Flour
1 carrot, peeled and coarsely chopped
1 celery rib, coarsely chopped
1 small yellow onion, peeled and coarsely chopped
4 large garlic cloves, peeled and coarsely chopped
2 cups boiling water
1/4 cup Italian parsley leaves

Preheat oven to 325. Pierce meat all over with a paring knife and insert garlic pieces and parsley eaves into the pierce marks. Seasong with salt and pepper, rubbing to meat. Allow to sit for a few minutes.

Heat oil in a large roasting pan. Dust roast with flour and brown in pan on all sids. About halfway through the browing, add vegetables and chopped garlic, allowing vegetables to brown a little.

When browned, add water and parsley to the pan; cover. Place in the oven and roast for 3-4 hours turning the meat every hour until tender. After removing from pan, allow to rest before slicing. Make gravy with pan drippings and serve with sliced meat. Serves 6-8