Sunday, November 14, 2010

Italian Pot Roast

My parents sent me this recipe today and had it this evening. They said it was fantastic.

Chuck eye round, tied
2 tbsp tomatoes paste
1/2 cup tomatoes sauce
1/2 cup of water
1 sprig thyme
1 sprig rosemary
1 can diced tomatoes
1 cup red wine divided
1 onion diced
1 carrot chopped fine
1 stock of celery chopped
1 head garlic
1 lb mushrooms

Oven at 300. Dry meat and season well with salt and pepper, sear meat 8 to 10 minutes in a Dutch oven till well browned. Remove from pan and cook veg till soft. Cut the garlic in half and add to the pot add everything else except rosemary and only 1/2 cup of red wine. Cover the pot with tin foil and cover, roast till very tender about 3 hrs. Remove from pot and cover with foil. Skim fat from roast and add 1/2 cup of red wine and simmer for 12 min and add the sprig of rosemary and let cook for two minutes and remove it and the sprig of thyme.

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