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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

ITALIAN POT ROAST Recipe

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This recipe for ITALIAN POT ROAST is from The Ronemous Family Cookbook Project, 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:  
2 ½ lb. rump roast
¼ cup flour
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 Tablespoon. olive oil
1 package spaghetti sauce mix
1 teaspoon Italian seasoning (more or less)
2 Tablespoon. beef bouillon
1 can peeled tomatoes, chopped, not drained
1 large onion, sliced
2 cloves garlic, crushed
1 cup red wine
1 cup water
I sometimes add a can of tomato paste to make a heavier spaghetti sauce, and a can or two of sliced mushrooms
4-5 large carrots, peeled, sliced diagonally
Directions:
Directions:
Place flour, salt, pepper, garlic powder in plastic bag, add roast to coat evenly. Heat a heavy pot or Dutch oven and add the olive oil. Sear the roast on all sides and remove to a plate. Add onion and garlic, saute for a couple of minutes. Return the roast to the pot, sprinkle sauce mix, Italian seasoning and beef bouillon over the top. Add tomatoes, wine and water; lower heat to simmer when liquid starts to boil; cover with tight fitting lid. After the first hour, add the carrots. Slow cook for at least three hours. Add a little more water/wine if needed. When roast is tender, remove to platter and slice. Return to pot. Serve hot over spaghetti or with mashed potatoes.

 

 

 

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