Italian-Style Pot Roast

Submitted by ratherbeswimmin

"Diane Phillips"

 

• Ready In: 3hrs 35mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 2 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 3 lbs eye of round roast, tied
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1 cup finely chopped carrot
• 1 tablespoon finely chopped fresh rosemary
• 1 cup red wine
• 1 (32 ounce) can crushed tomatoes
• 1 cup beef broth

directions

1. Make a paste of the garlic, salt, and pepper (use mortar and pestle); rub mixture all over the roast.
2. Heat oil in a Dutch oven over medium heat.
3. Brown the roast in the oil on all sides; remove roast from pan and set aside.
4. Add the onion, celery, carrot, and rosemary to the pan; stir/saute until the vegetables are softened, about 5 minutes.
5. Add in the wine; let the wine boil for about 1 minute.
6. Add in the tomatoes and beef broth; stir to blend, then return the roast to the pan.
7. Simmer (don’t boil) the meat in the sauce for 45 minutes.
8. Preheat oven to 350°; place roast and sauce in a baking dish; bake, occasionally basting with sauce, for 90 minutes or until the meat is tender and is 170° on an instant-read thermometer.
9. Remove from oven and let meat rest for 20 minutes.
10. While the meat is resting, remove excess fat from sauce; boil the sauce down if it is thin.
11. Remove the string from the roast, carve, and serve with the sauce drizzled over the top.