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This recipe for ITALIAN POT ROAST, by , is from Come for Dinner!, 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!

Christine Vestal


2 Tbsp. olive oil
1 boneless beef chuck roast (45
lb.), trimmed, seasoned with salt
and black pepper
6 cloves garlic, chopped
1/3 cup all-purpose flour
2 Tbsp. tomato paste
1 Tbsp. anchovy paste
1 Tbsp. beef base (such as Better
Than Bouillon)
1 cup dry red wine
1 can whole tomatoes in juice,
quartered (14.5 oz.)
2 dried bay leaves
1 tsp. dried rubbed sage
1/2 tsp. each dried rosemary,
freshly grated nutmeg, and
kosher salt
1/4 tsp. red pepper flakes

Generously salt roast. Sear in oil.
saute garlic, flour, tomato paste, anchovy paste in oil.
deglaze with wine
add tomatoes and herbs
then add roast and simmer slowly until tender.




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