Italian Pot Roast

Name: Italian Pot Roast
Yield: Serves 4 to 6
Cuisine: Italian
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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Appears in Cook's Country February/March 2007

Main Courses

Italian

Beef

SERVES4 to 6

TIME3¾ to 4¾ hours, plus 30 minutes resting

has video

WHY THIS RECIPE WORKS

Tomatoes, red wine, and garlic should complement one another in an Italian Pot Roast recipe—not overpower it. A mixture of canned diced tomatoes, tomato sauce, and tomato paste made for a rich, thick sauce that perfectly complemented our It...

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