Monday, October 27, 2014

Tomato-Herb Pot Roast

Tomato-Herb Pot Roast

Tomato-Herb Pot Roast

  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 2 hrs 325°F
  • Cook: 10 mins



  1. Preheat oven to 325 degrees F. Trim fat from meat. Season meat with salt and 1/4 teaspoon black pepper. In a 6-quart Dutch oven brown roast on all sides in 1 tablespoon hot oil over medium-high heat. Transfer to a plate.
  2. Add onion and three cloves garlic to Dutch oven. Cook and stir for 3 minutes. Stir in tomato sauce, tomato paste, wine, the 1/4 cup parsley, olives, and anchovy fillets. Return roast to Dutch oven. Bring to boiling. Bake, covered, for 2 1/2 hours or until meat is tender.
  3. Transfer meat to a platter; cover to keep warm. Bring liquid in Dutch oven to boiling. Reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining one clove garlic. Cook and stir for 30 seconds. Add beans; cook and stir for 2 to 3 minutes or until heated through.
  5. Transfer beans to platter with beef. Sprinkle with cracked black pepper, Parmesan cheese, and additional parsley. Serve with sauce

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