Braised Italian Beef Roast

A recipe from the Calphalon Cookware site that utilizes an 8.5 quart covered pan, similar to one that alot of us recently purchased. Sounds simple and delicious!

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 2  tablespoons olive oil
• 4 -5  lbs  pot roast
• 4  garlic cloves, minced
• 2  large Spanish onions, medium diced
• 8  celery ribs, trimmed and sliced into 1 inch pieces
• 4  medium carrots, peeled and cut into 1/4 inch dice
• 2  cups beef broth
• 2  cups dry red wine, such as Cabernet Sauvignon or 2  cups  merlot
• 1 (6 ounce) can tomato paste
• 4  tablespoons  italian seasoning
•  your favorite cooked pasta

Directions

1. Preheat oven to 350 degrees.
2. On the rangetop, preheat the 8.5 quart pan on medium-high heat until the rim is hot to the touch.
3. Add olive oil to pan, heating for one minute.
4. Place the roast in the pan and brown on all sides.
5. Add garlic, onions, celery and carrots and cook until onions are transparent.
6. In a medium bowl, combine the broth and wine.
7. Dissolve the tomato paste in the broth/wine mixture; add in Italian seasoning.
8. Pour this mixture over the roast.
9. Place the lid on the pan and place in preheated oven for 30 minutes.
10. Remove the lid from the pan and continue roasting for 1 to 1.5 hours.
11. Transfer meat to a cutting board and let rest for 10 minutes.
12. Cut into thin slices and serve with the sauce over your favorite pasta.