Italian pot roast


3 lg garlic cloves
1 cup plum tomatoes, seeded & chopped
3 lb chuck roast, boneless
1 tbsp tomato paste
4 tbsp olive oil
1/4 cup basil, fresh, finely chopped
1 lb onions, chopped
salt, to taste
2 carrots, peeled & chopped
pepper, freshly ground
2 ribs celery, chopped
1/2 cup red wine, robust, dry

How to prepare

Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife. Insert one garlic sliver into each of the holes. Heat half the oil in a heavy 3- to 4-quart heat-proof casserole. Add the meat. Brown well over med heat. Remove from the casserole. Add the remaining oil and the onions, carrots and celery. Saut

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