Italian Style Pot Roast

INGREDIENTS:

3 or 4lb. chuck roast

Large bulb of garlic

Fresh rosemary and thyme

1 whole onion cut into large chunks

Canned diced tomatoes (fire roasted if possible) about 15oz

Whole carrots, scraped clean and cut into large chunks

2/3rds of a bottle of good red wine

1 1/2 cups of beef stock

DIRECTIONS:

Slice a clove of garlic very thin, then make tiny slits all over the pot roast and insert the garlic slices. Season with salt and pepper on all sides.

Heat up a large oven-proof pot until very hot. Pour olive oil in pan and sear meat on both sides till it’s nicely browned.

Take out the meat and throw 6 whole garlic cloves that have been smashed with the side of your knife into the pot, along with the onion and carrot chunks.

Throw the rosemary and thyme in whole, the individual herbs will fall in and you can pick the stems out at the end. Stir well until the herbs and veggies are carmelized. Add the tomatoes, wine, and broth. Bring to a boil, then place meat back in, and put it all in the oven for about 3 1/2 hours at 325 degrees.

Serve with mashed potatoes or egg noodles.

Tweet