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Italian Pot Roast Recipe

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This recipe for Italian Pot Roast is from The Chalupa/Kossmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 to 6 lbs. beef for pot roast (bottom round)
2 tsp. salt (divided)
1/4 tsp pepper
1/4 cup olive oil
2 stalks celery, finely chopped
1 cup peeled carrots, finely chopped
2 cups onion, chopped
2 (8 oz cans) tomato sauce
2 cups water
2 cloves garlic, crushed
1/2 tsp dried basil, crumbled
2 tbsp cornstarch
2 tbsp cold water
Directions:
Directions:
Sprinkle meat with 1/4 tsp salt & pepper.
Heat oil in dutch oven or large heavy pot over medium heat. Brown meat on all sides. Remove from pot and set aside.
Saute celery, carrots and onion in oil left in pot until golden.
Return meat to pot. Add tomato sauce, 2 cups water, garlic, basil and 1 1/4 tsp salt. Cover, bring to a boil. Simmer for 3 to 3 1/2 hours until meat is tender, turning meat occasionally while cooking.
Remove meat to serving platter, keeping warm.
Skim fat from liquid.
Scoop out carrot, celery and onion with a slotted spoon into a dish to serve as a side vegetable.
Blend corn starch and 2 tbsp. cold water into a smooth paste. Stir into remaining liquid, stirring constantly to thicken. Correct seasoning to taste and serve as gravy.
Serve with mashed potatoes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This was a favorite dish on Royal Lane.

 

 

 

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