"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Italian-Style Pot Roast Recipe

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This recipe for Italian-Style Pot Roast, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Robinson
Added: Tuesday, May 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (4 to 5 lb) beef round roast
2 c. canned beef broth
1/2 c. Burgundy wine, optional
3 tbsp. no-salt-added tomato paste
1 (28 oz) can no-salt-added whole tomatoes, chopped, with their juice
2 cloves garlic, pressed
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
2 bay leaves
1 pound carrots, cut into 1-inch pieces
3 onions quartered
1 pound fresh mushrooms, halved
1 tablespoon margarine
2 tablespoons all-purpose flour

Directions:
Directions:
Preheat oven to 350 degrees. Place the roast in a large pot. Pour in the beef broth and wine. Add the tomato paste and stir. Add the tomatoes with their juice. Blend in the garlic, basil, oregano, and bay leaves, Cover and cook in the oven for 1 1/2 hours. Add the carrots, onions, and mushrooms. Cover and continue cooking for 1 1/2 hours or until the meat is tender. Transfer the meat to a carving board. Mash the margarine and flour together to form a paste. Place the pot over medium high heat and bring the liquid to a boil. Whisk in the paste to thicken the sauce. Serve meat with the vegetables and the sauce. Discard bay leaves.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
From the cookbook "Eating Well through Cancer" The recipe says it can also be put in a slow cooker.

 

 

 

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