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Pot Roast Roman Style (Stracotto Alla Romana)
1 3-3 1/2 lb pot roast - rump or eye of round
3 tb Olive oil
2 White onions; chopped
4 Cloves garlic; crushed
2 Stalks celery; chopped
2 Carrot; chopped
8 Plum tomatoes; chopped
1/4 ts Worcestershire sauce
3/4 c Red wine
1 c Beef stock
1/8 ts Sugar
Freshly ground black pepper
Brush the meat with 1 tablespoon of the olive oil, place the meat in a large skillet or Dutch oven, and brown on all sides over high heat. Remove the meat.
Reduce the heat and saute the onions, garlic, celery and carrots in the remaining 2 tablespoons of olive oil until soft. Add the rest of the ingredients, replace the meat, cover, and simmer for 2 1/2 to 3 hours, or until the meat is very tender. During cooking, turn the meat several times and baste.
Remove the meat and defat the pan juices. Puree the vegetables in the juices and serve as a sauce with the sliced meat.