Italian Pot Roast


4 1/2 pounds beef rib-eye roast trimmed, see * Note
2 tablespoons vegetable oil
1 can tomato sauce - (15 oz)
1/2 cup red wine
2 lrg tomatoes chopped
1 medium onion minced
4 garlic cloves minced
1 tablespoon salt
1 tablespoon pepper
2 teaspoons chopped fresh
teaspoon (or 1 dried basil)
2 teaspoons chopped fresh
teaspoon (or 1 dried oregano)
1 pkt red potatoes - (16 oz) cut into wedges
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 tablespoons all-purpose flour
1 cup beef broth or water
Chopped fresh parsley for garnish


* Note: A 4 1/2-pound boneless beef rump roast, trimmed, may be substituted. Bake, covered, at 325 degrees for 2 hours and 20 minutes or until tender.
Cook roast in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until browned on all sides.
Combine tomato sauce and next 8 ingredients; pour sauce mixture over roast in Dutch oven.
Bake, covered, at 325 degrees for 3 hours or until roast is tender. Remove roast from Dutch oven, and keep warm; reserve drippings in Dutch oven.
Place potato wedges in a lightly greased 15- by 10-inch jellyroll pan. Bake at 450 degrees for 30 minutes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Skim fat from drippings in Dutch oven. Whisk together flour and beef broth until smooth; add to drippings. Cook mixture, stirring constantly, over low heat 8 minutes or until thickened.
Cut roast into thin slices. Arrange roast and potatoes on a serving platter. Garnish, if desired. Serve with tomato gravy.
This recipe yields 6 to 8 servings.
Comments: To make ahead, chill baked roast overnight. Cut into thin slices, and place in a 13- by 9-inch baking dish. Top with gravy. Bake at 350 degrees for 30 minutes or until thoroughly heated. Serve with roasted potatoes.




6.0 servings


Monday, November 30, 2009 - 12:41pm



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