Pot Roast, Italian Style
Pot Roast, Italian Style is an impressive dinner. Made with 1/4 c. olive oil, 5 lb. boneless pot roast (chuck, rump or round), 2 stalks celery, finely chopped, 1 c. carrot, pared and finely chopped and 2 c. onion, chopped, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Heat olive oil in large, heavy Dutch oven.
Add meat; brown on all sides.
Add chopped vegetables; saute for 5 minutes.
Thread garlic on wooden pick; add to Dutch oven.
Add bay leaves, basil, oregano, salt, pepper, tomato juice and water.
Cover Dutch oven. Boil; reduce heat so liquid only simmers.
Simmer for 3 hours, or until meat is almost tender when tested with a fork.
Add whole carrots, halved potatoes and celery pieces.
Cook for 30 minutes, or until meat and vegetables are tender.
Remove meat and vegetables to heated platter; keep warm.
Remove and discard garlic and bay leaves from gravy in Dutch oven.
π· Perfect Pairings
Complete your meal with these
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