Description
A classic Italian pot roast slow-cooked to tender perfection with garlic, vegetables, and fresh basil in a rich tomato sauce.
Ingredients
Scale
- 3 large cloves garlic, peeled
- 1 (3-pound) rump or boneless chuck roast
- 4 tablespoons olive oil
- 1 pound onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- ½ cup grape juice or beef broth
- 1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes
- 1 tablespoon tomato paste
- ¼ cup finely chopped fresh basil
- Salt and freshly ground black pepper to taste
Instructions
- Cut garlic into slivers. Pierce meat with knife tip and insert garlic.
- Heat 2 tbsp oil in casserole. Brown meat over medium heat; remove.
- Add remaining oil, onions, carrots, celery. Sauté until browned.
- Stir in grape juice or broth; cook few minutes. Add tomatoes, tomato paste, basil. Season with salt/pepper. Return meat to casserole.
- Cover tightly. Cook over very low heat 3+ hours until tender, turning occasionally.
- Remove meat. Skim fat from sauce, purée in food processor and reheat. Serve sliced against grain.
Notes
- Prep Time: 20 minutes
- Cook Time: 3 hours 40 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5 grams
- Sodium: 300 milligrams
- Fat: 35 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 2 grams
- Protein: 35 grams
- Cholesterol: 100 milligrams