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Italian Pot Roast




Source of Recipe


"Simple Fare" by Ronald Johnson


Recipe Introduction


This is our very favorite pot roast recipe. I’ve been making it since 1989. I’ve never used the mushrooms because I don’t care for them. I serve with over wide noodles. Most of the time I double everything but the meat and make soup with the leftover gravy, noodles and meat – adding peas. In fact, we look forward to the soup almost as much as the original meal! I’ve made some changes in the recipe over the years – the original didn’t call for Bisto and Kitchen Bouquet. Don’t be put off by those two ingredients – they don’t add much flavor, but they do enhance the gravy. The Bisto thickens without having to make a roux and the Kitchen Bouquet adds a rich darkness that I like. You could certainly leave both out. If I don’t have homemade beef stock, I use Better than Bouillon.


List of Ingredients




1 - 4 lb. chuck beef roast
2 T. vegetable oil
1 c. chopped onion
2 cloves garlic - minced
1 c. chopped canned tomatoes
1 c. sliced mushrooms
1 c. beef stock
1 c. dry red wine
1 bay leaf
1 t. dried basil
1/4 t. dried thyme
1 strip orange peel
1/2 t. fennel seeds
salt and pepper
Bisto (if needed)
Kitchen Bouquet (if you wish)


Recipe



Heat the oven to 300 degrees.

In a large oven safe Dutch oven, brown meat on all sides in vegetable oil over high heat. Remove the roast to a plate. Lower heat to medium, add onion and garlic, stir and cook several minutes, then add the tomatoes, mushrooms (if using), beef stock, wine, bay leaf, basil, thyme, orange peel and fennel seeds. Also add salt and pepper to taste. Place the roast back into the pot, covering with the sauce. Place the cover on the Dutch oven and place in the oven. Bake until the meat is VERY tender – 4 or more hours.

Carefully remove the meat from the pan and let cool slightly. Meanwhile strain the sauce into a fat separator. DO NOT discard the solids – they will go back in the sauce to enrich it. Once you have separated the fat and discarded it, pour the sauce back into the Dutch oven with the solids. Blend with a stick blender until smooth. At this point, you need to add the Kitchen Bouquet to make it a little darker if you like. Taste and adjust the seasonings, if needed. Here is also when you make your decision about the Bisto. If you would like your gravy to be thicker, add a little. If you use the Bisto granules, you can add it directly to the hot gravy.

Trim the meat a little of any gristle or big lumps of fat and add it back to the gravy. Let sit for a few minutes over low heat to allow the meat to get good and hot again if it has cooled too much.

Serve over wide egg noodles. And make soup the next day!!!

Serves 6-8.