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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
4 to 5 lb beef pot roast
4 cloves garlic, minced
2 large Spanish onions cut into medium dice
8 ribs celery, trimmed and cut into 1 inch pieces
4 medium carrots trimmed and cut into 1/4 inch dice
2 cups beef broth and dry red wine - Cabernet Sauvignon or Merlot
1 (6 oz) can tomato paste
4 tbsp Italian seasoning
Preheat the oven to 350. On the range top preheat a Dutch Oven on medium high until the rim of the pan is hot-to-the-touch. Add the olive oil and heat for an additional minute.
Place the roast in the pan and brown on all sides. Add garlic, onions, celery and carrots and cook until the onions are transparent. Combine the broth and wine in a medium bowl. Dissolve the tomato paste in the broth and wine and add the Italian seasonings. Pour the broth and tomato paste mixture over the roast. Place the lid on the pan and place the pan in the preheated oven for 30 minutes. Remove the lid from the pan and continue to cook for 1 hour to 1.5 hours.
Transfer the meat to a cutting board and let rest for 10 minutes. Cut into thin slices and serve with the sauce over your favorite pasta. Serves 4-6
Food Tips: This recipe would work well with pork as well. Beverage Tips: A full bodied red wine - Chianti
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BRAISED ITALIAN BEEF
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
4 to 5 lb beef pot roast
4 cloves garlic, minced
2 large Spanish onions cut into medium dice
8 ribs celery, trimmed and cut into 1 inch pieces
4 medium carrots trimmed and cut into 1/4 inch dice
2 cups beef broth and dry red wine - Cabernet Sauvignon or Merlot
1 (6 oz) can tomato paste
4 tbsp Italian seasoning
Preheat the oven to 350. On the range top preheat a Dutch Oven on medium high until the rim of the pan is hot-to-the-touch. Add the olive oil and heat for an additional minute.
Place the roast in the pan and brown on all sides. Add garlic, onions, celery and carrots and cook until the onions are transparent. Combine the broth and wine in a medium bowl. Dissolve the tomato paste in the broth and wine and add the Italian seasonings. Pour the broth and tomato paste mixture over the roast. Place the lid on the pan and place the pan in the preheated oven for 30 minutes. Remove the lid from the pan and continue to cook for 1 hour to 1.5 hours.
Transfer the meat to a cutting board and let rest for 10 minutes. Cut into thin slices and serve with the sauce over your favorite pasta. Serves 4-6
Food Tips: This recipe would work well with pork as well. Beverage Tips: A full bodied red wine - Chianti
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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