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

15 comments

Appears in Cook's Country February/March 2007, Cook's Country TV

Main Courses

Italian

Beef

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 order.

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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