Prep 25 mins
Cook 5 hrs
This is not your mother's pot roast! The meat is gently cooked with wine and tomatoes and scented with herbs and orange peel. Pot roast fit for company! From an April 1986 issue of Bon Appetit in the "Cooking with Friends" section, featuring an Elegant and Easy menu. This goes well with Golden Carrot Risotto and Broccoli and Red Bell Pepper Saute.
- 1 piece salt pork, cut into 1/2-inch pieces (4-inch-square)
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 4 garlic cloves, minced
- 1 (4 -6 lb) boneless chuck roast (4 to 6-pound, or round roast or brisket)
- salt & freshly ground black pepper
- 2 lbs canned peeled Italian plum tomatoes, undrained
- 2 cups dry red wine
- 3 parsley sprigs
- 1 bay leaf
- 1 tablespoon orange peel, julienned
- 1⁄2 teaspoon dried thyme, crumbled
- 1⁄2 teaspoon dried marjoram, crumbled
- 3 tablespoons cold water
- 1 1⁄2 tablespoons all-purpose flour
- minced fresh parsley, garnish
- Blanch salt pork in boiling water 5 minutes; drain well and set aside.
- Heay oil in Dutch oven or deep, heavy large skillet over medium heat.
- Add onions,salt pork and garlic and saute until pork is browned, about 20 minutes.
- Remove onions and pork with slotted spoon; set aside.
- Increase heat to medium-high.
- Pat beef dry;season with salt and pepper.
- Add to Dutch oven and brown on both sides, about 20 minutes.
- Return onions and pork to pan; add tomatoes with liquid,wine,parsley sprigs,bay leaf,orange peel thyme,marjoram and basil.
- Reduce heat to low, cover and simmer until beef is tender, 3 1/2 to 4 hours.
- Remove meat, bay leaf and parsley sprigs from pan; keep meat warm.
- Degrease sauce.
- Mix water and flour; stir half into sauce and bring to a boil.
- Reduce heat and simmer until thickened,adding remaining flour mixture if desired.
- Slice meat and arrange on platter; pour sauce over, garnish with parsley and serve.