Name: Kitchen Workhorse Italian Pot Roast
Yield: 8
Ingredients: 2 tbsp. olive oil -; 1 bottom round beef roast -; Salt and freshly ground pepper -; 1 large onion -; 1 medium carrot -; 1 stalk celery -; 2 clove garlic -; 3/4 c. dry red wine -; 1 can tomatoes in thick puree -; 1 tsp. dried oregano -; 1 tsp. dried basil -

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Ingredients for - Kitchen Workhorse Italian Pot Roast

1. 2 tbsp. olive oil -

2. 1 bottom round beef roast -

3. Salt and freshly ground pepper -

4. 1 large onion -

5. 1 medium carrot -

6. 1 stalk celery -

7. 2 clove garlic -

8. 3/4 c. dry red wine -

9. 1 can tomatoes in thick puree -

10. 1 tsp. dried oregano -

11. 1 tsp. dried basil -

How to cook deliciously - Kitchen Workhorse Italian Pot Roast

1. Stage

Heat the oil in a Dutch oven over medium-high heat. Season the roast with salt and pepper. Add to the pot and cook, turning occasionally, until the roast is browned on all sides, about 8 minutes. Transfer the roast to a plate.

2. Stage

Heat more oil in the pot, if needed. Add the onion, carrot, and celery and cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and bring to a boil. Add the tomatoes and their puree, the oregano and the basil. Return the roast to the pot and bring the sauce to a boil. Reduce the heat to low and cover the pot. Simmer, occasionally turning the roast in the sauce, until the meat is fork tender, about 2 hours.

3. Stage

Transfer the meat to a platter. Remove the pot from the heat and let stand for 5 minutes. Skim off any fat that rises to the surface of the sauce. Carve the meat and pour the sauce on top. Serve hot.