Italian Pot Roast
photo by Caroline Cooks
- Ready In:
- 5hrs 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 907.18 g top round roast, trimmed
- 4 garlic cloves, minced
- 2 onions, yellow and sliced
- 1 green bell pepper, sliced
- 4 stalk celery, cut into two inch pieces
- 12 new potatoes
- 1 bay leaf
- 2.46 ml oregano, dried
- 4.92 ml basil, dried
- 2.46 ml tarragon, dried
- 2.46 ml thyme, dried
- 1.23 ml rosemary
- 793.78 g can tomatoes
- 425.24 g can tomato sauce
- 9.85 ml soy sauce
- 2.46 ml Worcestershire sauce
- 118.29 ml red wine, hearty
- salt and pepper
directions
- 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.
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