Italian Pot Roast Recipe


Italian pot roast recipe. Rump or chuck beef roast, first browned in olive oil, then slow cooked in a sofritto base of carrots, celery, and onion, with Italian plum tomatoes and red wine.

What you will need

3 1/2 to 4 pound rump or chuck beef roast

1 teaspoon salt plus more to taste

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

1 large carrot, diced (about 1 cup)

1 large celery stalk, diced (about 1 cup)

1 medium red onion, diced (1 to 1 1/2 cups)

2 garlic cloves, finely minced

2 Tbsp chopped fresh flat-leaf parsley

1 bay leaf

1 Tbsp finely chopped fresh sage

3 cups medium-bodied Italian red wine (we used a Barbera)

1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds


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