Italian Pot Roast

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READY IN: 3hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1 cup beef broth. Add mushrooms and soak until softened.
  • Heat a large Dutch oven over medium high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add Italian bacon, onion, carrot and cleery. Cook, stirring until golden.
  • Add garlic and cook 1 minute. Season with salt and pepper. Add Bay leaf, sage, parsley, tomato paste and wine. Simmer until reduced by half, about 20 minutes.
  • Add meat, tomatoes, mushrooms, mushroom liquid and 2 cups beef broth. Bring to a simmer, cover and cook 2 to 3 hours or until meat is tender. Turn meat over halfway through cooking time.
  • Transfer meat to a cutting board. Let meat stand 10 minutes before slicing.
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