Prep 45 mins
Cook 5 hrs
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.
- 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
- 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).
- Mix the soy sauce and Worcestershire sauce in the tomatoes and the tomato sauce, also add the wine. Add this mixture to the roast.
- Add all other seasonings to the roast.
- Cook in slow oven (250 degrees) for 4 to 5 hours, or until meat falls apart when prodded with the tines of a fork.
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.