Italian Pot Roast
Tomatoes, red wine, and garlic should complement an Italian pot roast, not overpower it. Many recipes we tried tasted like meat boiled in spaghetti sauce, but we found a way to get all our flavors in...
Keywords
- Italian
- Europe
- Meat
- Main Courses
- Beef
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 1 boneless beef chuck-eye roast (3 1/2-4 pounds), tied (see photo below)
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1 pound cremini or white mushrooms, quartered
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup canned tomato sauce
- 2 teaspoons sugar
- 1/2 cup water
- 1 cup red wine (see note)
- 1 large head garlic, outer papery skins removed, then halved (photo 1, below)
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
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