Recipe Courtesy of Seasonal Favorites, The Garden Club of Houston cookbook
What makes this pot roast an ‘Italian Pot Roast’? The rump roast is studded with slivers of garlic and then cooked until tender in red wine, plum tomatoes, fresh basil, carrots, celery and onions. First, the meat is seared on all sides and then cooks slowly for a few hours over low heat in a Dutch oven. The flavors of the soffrito, wine, and fresh herbs permeates the roast and your entire kitchen I might add. A hearty, home-style dinner with a lovely Italian flare.
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‘Italian Pot Roast’
Ingredients:
- Recipe Courtesy of Seasonal Favorites, The Garden Club of Houston cookbook
- 1 boneless beef chuck or rump roast (3 lbs.)
- 3 garlic cloves, cut into slivers
- ¼ cup olive oil, divided
- 1 pound onions, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- ½ cup dry red wine
- 1 cup chopped plum tomatoes
- 1 tablespoon tomato paste
- ¼ cup finely chopped fresh basil
- Salt and pepper to taste
Directions:
- With the point of a sharp knife, pierce roast in several placed; insert garlic slivers into holes. Heat 2 Tablespoons oil in Dutch oven. Brown the roast on all sides over medium heat; remove. Add remaining oil to pan; sauté onion, carrots and celery until moderately browned. Stir in wine. Cook for 2-3 minutes, scraping brown bits from pan bottom. Add tomatoes, paste, basil and salt and pepper to taste. Return roast to pan; cover tightly. Cook over very low heat for 3 hours, turning occasionally, or until meat is very tender. Serve the roast sliced with juices.
Tagged: beef, carrots, celery, Dutch oven, fresh basil, garlic, Italian pot roast, onion, plum tomatoes, pot roast, red wine, rump roast, Seasonal Favorites, soffrito, The Garden Club of Houston, tomato paste, tomatoes
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