Italian Pot Roast
- 3 1/2 to 4 pound rump or chuck beef roast
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1 large carrot, diced (about 1 cup)
- 1 large celery stalk, diced (about 1 cup)
- 1 medium red onion, diced (1 to 1 1/2 cups)
- 2 garlic cloves, finely minced
- 2 Tbsp chopped fresh flat-leaf parsley
- 1 bay leaf
- 1 Tbsp finely chopped fresh sage
- 3 cups medium-bodied Italian red wine (we used a Barbera)
- 1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Carrot, diced (about 1 cup), large (1)
- Celery stalk, diced (about 1 cup), large (1)
- Flat-leaf parsley, fresh (2 Tbsp)
- Italian plum tomatoes (1 28-ounce can)
- Red onion, diced (1 to 1 1/2 cups), medium (1)
- Sage, fresh (1 Tbsp)
- Meat
- Rump or chuck beef roast (3 1/2 pound)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Garlic cloves (2)
- Olive oil, extra virgin (1/2 cup)
- Salt plus more (1 teaspoon)
- Beer, Wine & Liquor
- Bodied italian red wine, medium (3 cups)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published February 25, 2007 (5 years ago).
10 people saved this recipe.
