Pot Roast
2014-09-23- Cuisine: American
- Course: Main Course
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Prep Time : 15m
- Cook Time : 2:30 h
- Ready In : 2:50 h
Tasty dish for all.
Ingredients
- 3 1/2 pound(s) beef shoulder or cross-rib roast, rolled and tied
- 1 teaspoon(s) freshly ground black pepper, to taste
- 3 tablespoon(s) best-quality olive oil
- 1 1/2 beef stock
- 1 bunch of parsley, chopped fine, plus additional for garnish
- 1 teaspoon(s) salt
- 7 whole cloves
- 2 1/2 cup(s) coarsely chopped yellow onions
- 2 cup(s) peeled carrot chunks, 1-inch chunks
- 8 medium size potatoes, scrubbed and cut into thirds
- 2 cup(s) canned Italian plum tomatoes, with juice
- 1 cup(s) diced celery
Method
Step 1
Preheat oven 180°C (350°F)
Step 2
Rub roast with black pepper. Heat olive oil in a heavy flame proof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
Step 3
Pour in stock and wine and add parsley, 1 teaspoon salt, 1 teaspoon black pepper and the whole cloves. Stir in onions, carrots, potatoes, tomatoes and celery.
Step 4
Liquid in the casserole should just cover vegetables. Add additional beef stock if necessary. Bring to a simmer on top of the stove, cover, and bake in centre of oven for 2 ½ hours.
Step 5
Uncover and cook longer, until meat in tender, about 1½ hours, basting frequently.
Step 6
Transfer roast to a deep serving platter and arrange vegetables around it. Spoon a bit of sauce over all and garnish the platter with parsley. Pass around additional sauce in gravy boat.