Italian Pot Roast Recipe
Ahh, comfort food. Try this great Italian variation on an classic.
- 5 pound top or bottom round, rump or brisket
- Strips of salt pork or bacon
- 2 Tsp olive oil
- 1/2 tsp salt
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 tsp black pepper, freshly ground
- 3 large onions, peeled and sliced
- 1 Tbs crumbled rosemary
- 1/2 red pepper, sliced
- 1/2 cup dry red wine, such as Chianti
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 12 oz. can chopped tomatoes
- 1 cup boiling Brodo di Carne
- Heat olive oil and salt pork or bacon in a heavy Dutch oven. Render fat from bacon and remove.
- Salt and pepper the beef on both sides and brown in the pan.
- Add onions, garlic, rosemary, wine, red pepper, carrots, celery, tomatoes, and beef broth. Cover and place in a 325F oven for 3 hours, or until meat is very tender.
- Remove meat from the pan and cover.
- Skim some fat from the sauce and reduce slightly. Salt to taste.
- Top the roast with some of the sauce and serve the extra on the side with mashed potatoes, potato croquettes, or polenta.
You Should Also Read:
Microwave Italian Pot Roast Recipe
Costelette alla Milanese -- Veal Chops Milanese Recipe
Bistecca all Pizzaiola - Steak with Tomatoes and Garlic Recipe
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