Italian-Style Pot Roast Recipe
This is a great Italian spin to pot roast. Adds a great kick.
Ingredients:
1 beef rump roast (3 1/2 to 4 pounds)
3 large Garlic Cloves
1/4 cup fresh Parsley Leaves, tightly packed
4 fresh Sage Leaves, or 1 tsp. dried
1 Tbsp. fresh Rosemary, or 1 tsp. dried
1 Tbsp. Olive Oil
1/4 tsp. Ground Black Pepper
3 Tbsp. Olive Oil
1 tsp. Salt
1 Onion, chopped
1 Carrot, chopped
1 Celery stalk with leaves, chopped
4 oz. Mushrooms, wiped clean and thinly sliced
1 Bay Leaf, broken
1/2 cup Dry Red Wine
2 Tbsp. Tomato Paste
1 cup Dry Red Wine
1 cup Beef or Chicken Stock
1 (28 oz.) can whole Tomatoes, drained and crushed
1 cup Dry Red Wine
1 cup Beef or Chicken Stock
Directions:
Mince together the garlic, parsley leaves, sage leaves, and rosemary. Set aside half the mixture and mix the rest with the olive oil and ground black pepper. Make about 10 deep slits in the beef rump roast. Stuff the slits with the oil and herb mixture.
Heat in a 6 qt. heavy pot over medium-high heat with the 3 Tbsp. olive oil. Add the roast and brown on all sides until dark and crusty, about 20 minutes. Maintain the heat so that the meat sizzles but does not burn.
Remove the roast from the pot and pour off all but 2 tablespoons of fat. Sprinkle the roast with salt. Return the pot to the heat and add the onion, carrot, celery, mushrooms, and bay leaf. Cook, stirring, until the onion is lightly browned. Stir in the remaining herb mixture and cook for 30 seconds. Add and boil until almost dry the dry red wine and tomato paste.
Stir in and boil until reduced to less than 1/2 cup the 1 cup of dry red wine and beef or chicken stock. Add the roast along with whole tomatoes, 1 cup dry red wine, and 1 cup beef or chicken stock.
Bring to a gentle simmer and cover the pot. Reduce the heat to its lowest setting. Cook the roast slowly, so that the liquid just barely simmers, for about 2 1/2 hours. Turn the roast every 30 minutes or so. When the meat is tender, remove it to a platter and cover it with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Taste and adjust the seasonings. lf the sauce seems weak, boil it down for a few minutes. Slice the meat about 1/4” thick and moisten it with the braising liquid.
And Enjoy!
Yields: 6 to 8 servings
