Delicious Pot Roast

Recipe by MSnow
READY IN: 4hrs 45mins


  • 3 12
    lbs beef shoulder (preferred, but you can use your favorite cut of meat) or 3 1/2 lbs cross-rib roasts, rolled and tied (preferred, but you can use your favorite cut of meat)
  • 1
    teaspoon fresh ground black pepper, to taste
  • 3
    tablespoons best-quality olive oil
  • 1 12 - 2
    cups beef stock (I've used canned beef broth in a pinch)
  • 2
    cups dry red wine (don't skip the wine!)
  • 1
    bunch parsley, chopped fine ((I prefer about a half a bunch. Save the rest for garnish.)
  • 1
    teaspoon salt
  • 7
    whole cloves (this and the wine are what make it so good)
  • 2 12
    cups coarsely chopped yellow onions
  • 2
    cups peeled carrots, 1 inch chunks
  • 8
    medium potatoes, scrubbed and cut into thirds (I peel mine)
  • 2
    cups canned Italian plum tomatoes, with juice (gotta be Italian)
  • 1
    cup diced celery


  • Preheat oven to 350°F.
  • Rub roast with black pepper.
  • Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
  • Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
  • Stir in onions, carrots, potatoes, tomatoes and celery.
  • Liquid in casserole should just cover vegetables. Add additional beef stock if necessary.
  • Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
  • Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
  • Transfer roast to a deep serving platter and arrange vegetables around it.
  • Spoon a bit of sauce over all and garnish the platter with parsley.
  • Pass additional sauce in a gravy boat.