Pot Roast

Pot Roast

Prep Time: 15 minutes. Start to Finish: 1 hour and 15 minutes. Serves 4

Ingredients:

2 tablespoons + 2 teaspoons olive oil                            2 lbs bottom or top round boneless beef roast

2 onions, finely chopped                                                ½ carrot, finely chopped

1 celery stalk, finely chopped                                        2 garlic cloves, minced

½ teaspoon dried rosemary                                            ½ teaspoon dried sage

½ cup dry red wine                                                        1 cup chopped canned plum tomatoes w/juice

1 cup beef broth                                                              ½ teaspoon salt

Directions:

In a large nonstick sauce pan or Dutch oven over medium heat, heat the oil. Add the roast and brown on all sides, about 6 minutes. Transfer the roast to a plate.

Add the onions, carrot, celery, garlic, rosemary, and sage to the pan. Sauté, stirring constantly, until the vegetables are golden and fragrant, about 10 minutes.

Add the wine, turning up the heat slightly and scraping up the browned bits from the bottom of the pan. Return the roast to the pan and cook 2 minutes.

Stir in the tomatoes, stock, salt and pepper (the liquid should cover only about one-third of the meat); partially cover, and simmer gently, turning the meat occasionally, until tender when tested with a fork, about 2 hours.

Slice the meat thinly across the grain. Skim the fat from the gravy. Return the meat to the gravy in the pit and reheat over low heat. If you desire a thicker gravy, boil the gravy over high heat, for a minute or two, keeping the sliced meat warm.