Italian Pot Roast

larchie's Note:

Made this a few years ago from one of my favorite diet cook books, and I remember it being really good; if I post it on here, I will remember it as a dish for when I am looking to see what to cook for dinner one night (or weekend, as it takes a while to cook). The "Italian" in the pot roast refers to the herbs used.

• Total Time: 5 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 5 hrs

Ingredients:

Servings: 4

• 2 lbs top round roast, trimmed
• 4 garlic cloves, minced
• 2 onions, yellow and sliced
• 1 green bell pepper, sliced
• 4 stalks celery, cut into two inch pieces
• 12 new potatoes
• 1 bay leaf
• 1/2 teaspoon oregano, dried
• 1 teaspoon basil, dried
• 1/2 teaspoon tarragon, dried
• 1/2 teaspoon thyme, dried
• 1/4 teaspoon rosemary
• 1 (28 ounce) can tomatoes
• 1 (15 ounce) can tomato sauce
• 2 teaspoons soy sauce
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup red wine, hearty
• salt and pepper

Directions:

1. Place meat in large roasting pan, cover with garlic, onion, and pepper. Place other vegetables and potatoes all around the meat (besides tomatoes and tomato sauce).
2. Mix the soy sauce and Worcestershire sauce in the tomatoes and the tomato sauce, also add the wine. Add this mixture to the roast.
3. Add all other seasonings to the roast.
4. Cook in slow oven (250 degrees) for 4 to 5 hours, or until meat falls apart when prodded with the tines of a fork.

Reviews

[Caroline Cooks]

DELICIOUS! Cooked in the oven in a cast iron pot for 3 hours. EXCELLENT tenderness, flavors and veggie doneness. Made for PAC-Spring-10 and the Mediterranean event in Cooking Photos.