Italian Pot Roast
Italian pot
roast! Roast or roast beef, first browned in olive oil, then slowly cooked in a
sofritto base of carrots, celery and onion, with Italian tomatoes and red wine.
Ingredients
- 1 teaspoon kosher salt
- 4 whole garlic cloves
- ½ teaspoon freshly ground black pepper
- 3 pound chuck roast, rolled and tied
- ¼ cup extra virgin olive oil
- 2 cups onions, cut into large dice
- 4 tablespoons tomato paste
- 2 bay leaves
- 2 cups beef broth
- ¼ cup dark red wine, such as merlot or burgundy
- 1 28-ounce can crushed tomatoes
- 4 sprigs fresh thyme
- 1 tablespoon dry basil
- 8-ounce jar sundried tomatoes in oil, oil drained
- 1 tablespoon dry oregano
- 2 cups carrots, cut into one-inch pieces
- 1 ½ cups celery cut into one-inch pieces
Instructions
First, preheat
the oven to 350 degrees F.
Then, in a
large Dutch oven, heat the olive oil over medium-high heat.
Dry the
roast and sprinkle with salt and pepper. Once the oil is shimmering, sear the
meat at both ends and all around the outside. Total time of approximately 15 minutes
to sear the entire roast.
Remove the
roast on a plate and add the carrots, celery and onions and cook for five
minutes, stirring often.
Add the
tomato paste and garlic and cook for two more minutes.
Add the wine
to deglaze. Cook until the wine has evaporated.
Add the bay
leaves, sun-dried tomatoes, crushed tomatoes, broth, thyme, oregano and basil
and stir. Add the beef back with any liquid on the plate, cover and place in
the oven for three hours, turning the beef once about 1 hour and a half in the
roasting time.
After the
full three hours, remove the meat, let it rest under a sheet of loose aluminum
foil for 10 minutes.
Remove and
discard the bay leaves and sprigs of thyme, then slice the beef and serve with
the sauce.
The twine
should be left on during slicing to keep the roast together. OK to cut after
sliced and plated. Happy Cooking Time.
