Pot Roast Italian Style

Pot Roast Italian Style

Serves 6-8

A very flavorful pot roast. The sauce can be used with pasta for leftovers.

2 tbsp olive oil

1 3¾ pound bottom round beef roast

Salt and pepper to taste

1 large onion, chopped

1 medium carrot, chopped in ½-inch bits

1medium celery rib, chopped in ½-inch bits

2 garlic cloves

¾ cup dry red wine, more to taste

1 28-ounce can diced peeled tomatoes, with juice

1 ½ tsp dried oregano

1 ½ tsp dried basil

  1. Heat oil in a large Dutch oven. Season the meat with salt and pepper and brown the roast on all sides, turning as needed, about 10 minutes. Transfer roast to a plate.
  2. Add more oil to pot if needed. Add onion, carrot and celery, and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook an additional 1 minute.
  3. Add the wine and bring to a boil.
  4. Add the tomatoes and juice, the oregano and basil.
  5. Return the roast to the pot and bring the sauce to a boil. Reduce the heat to low and cover the pot.
  6. Simmer, turning occasionally, for 2 hours or until the meat is tender.
  7. Transfer the meat to a platter. Remove the pot from the heat and let stand 5 minutes, and skim off any excess fat.
  8. Carve the meat and pour sauce over the top or serve on the side.

Source: Oprah.com

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