ITALIAN POT ROAST
Steps:
- Adjust oven to middle position and heat oven to 300 degrees. Pat roast with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown roast on all sides, 8-12 minutes. Transfer roast to a large plate. Reduce heat to medium and cook onion, celery, mushrooms and tomato paste until vegetables begin to soften, about 8 minutes. Add diced tomatoes, tomato sauce, sugar, water, ½ cup wine, whole head of garlic and thyme. Return roast and accumulated juices to pot and bring to simmer over medium-high heat. Place piece of foil over pot, cover with lid, and transfer pot to oven. Cook until roast is fork tender, 2 ½ to 3 ½ hours, flipping roast after 1 hour. Uncover pot and let roast rest in juices for 30 minutes, skimming surface fat after 20 minutes. Transfer roast to carving board and tent with foil. Remove and reserve garlic head and skim remaining fat from pot. Add remaining ½ cup wine to pot, bring to a boil over medium-high heat, and cook until sauce begins to thicken, about 12 minutes. Meanwhile carefully squeeze garlic out of head and mash into paste. Add rosemary to pot and simmer until fragrant, about 2 minutes. Remove and discard rosemary and thyme sprigs, stir in mashed garlic and season sauce with salt and pepper. Remove twine from roast and cut meat against grain into ½ -inch slices, or pull apart into large pieces. Transfer meat to serving platter and pour 3 cups sauce over meat. Serve with remaining sauce.
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Toto Cutugno
[email protected]This was my first time making Italian pot roast and it was delicious! The beef was tender and the sauce was flavorful. I will definitely be making this again.
Ruth Turner
[email protected]I love this recipe! The beef is always tender and juicy, and the sauce is rich and flavorful. I've made it several times and it's always a hit with my family and friends.
Shisu Bhai9888
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef is fall-apart tender and the sauce is amazing. I served it over mashed potatoes and it was a perfect Sunday dinner.
methum ranmira
[email protected]I've been making this recipe for years and it's always a family favorite. The beef is always tender and juicy, and the sauce is rich and flavorful. I highly recommend this recipe.
Dragan Hrnjak
[email protected]This pot roast is easy to make and always turns out delicious. I love that I can throw it all in the pot and let it cook. It's a great recipe for a busy weeknight.
Giovanni Nelson
[email protected]I made this recipe for a dinner party and it was a huge hit. The beef was cooked to perfection and the sauce was rich and flavorful. Everyone asked for the recipe.
Brooke Edison
[email protected]This recipe is a keeper! The beef was fall-apart tender and the sauce was amazing. I served it over mashed potatoes and it was a perfect comfort food meal.
Shakir SQ
[email protected]I followed the recipe exactly and the pot roast turned out perfectly. The beef was tender and juicy, and the sauce was rich and flavorful. I served it over egg noodles and it was a hit with my family.
Junior Akwadou
[email protected]This was my first time making pot roast and it was a success! The beef was tender and flavorful, and the sauce was delicious. I will definitely be making this again.
joe jeofrey
[email protected]I've made this recipe several times and it always turns out delicious. The beef is always tender and juicy, and the sauce is rich and flavorful. I love that I can throw it all in the pot and let it cook.
Jhez Angelo Grencio Jhez Angelo Grencio
[email protected]This Italian pot roast is fall-off-the-bone tender and bursting with flavor. The beef is cooked in a rich and flavorful sauce made with tomatoes, red wine, and herbs. I served it over mashed potatoes and it was a hit with my family.