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BRAISED ITALIAN POT ROAST Recipe

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This recipe for BRAISED ITALIAN POT ROAST is from 100 Standard Operating Procedures for Easy Cooking , 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:  
* 3 to 3 ½ pound boneless beef chuck shoulder roast
* One 28-ounce can Italian-seasoned diced or crushed tomatoes in juice
* One large head garlic, 10 to 12 garlic cloves, peeled
* 2 to 3 cups red wine (I use Merlot, or you can use canned beef broth or bouillon)
Directions:
Directions:
Directions:

1) Preheat oven to 300°.

2) Place roast in a large ovenproof covered pot or Dutch oven.

3) Pour tomatoes with juice over roast and scatter garlic cloves around it.

4) Season with salt and pepper and add enough wine to come about two-thirds way up sides of roast.

5) Braise in middle of oven, covered, until very tender, 3 ½ to 4 hours.

6) Carefully remove roast to large platter. Separate meat into large chunks and add to sauce in pot.

7) May be prepared in advance to this point and gently heated on stovetop to serve.
Personal Notes:
Personal Notes:
Serve with starch and veggie.

 

 

 

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