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Mamma Mia's Pot Roast

Source of Recipe


The Soup-Mix Gourmet






List of Ingredients



• 3 medium cloves garlic, peeled and finely chopped
  
• 1 tsp kosher salt
  
• 1/2 tsp ground black pepper
  
• About 3 lbs. pot roast
  
• 2 Tbsp olive oil
  
• 1 medium onion, peeled and coarsely chopped
  
• 3 medium carrots, peeled and coarsely chopped
  
• 3 medium celery stalks, coarsely chopped
  
• 1/2 cup dry red wine
  
• 1 (14-1/2-oz.) can peeled and diced tomatoes, undrained
  
• 1 (10-1/2-oz.) can condensed French onion soup
  
• 2 tsp dried rosemary, crushed
  
• 1/4 cup coarsely chopped Italian parsley leaves
  






Instructions



1. Preheat oven to 325 degrees (F). In a small bowl, combine the finely chopped garlic with the salt and pepper. Mash to a coarse paste with a fork. Rub into the surface of the roast.
   
   
2. Heat the oil in a 5- to 6-quart Dutch oven over medium heat. When the pan is hot, brown the roast on all sides. Put the onion, carrots and celery into the pan around the roast. Stir until the vegetables begin to soften, about 5 minutes. Pour the wine into the pan and bring to a boil; cook 3 minutes.
   
   
3. Then add the tomatoes, onion soup and rosemary. Bring back to a boil. Cover the pan and place on center oven rack. Bake until fork-tender, about 2-1/2 to 3 hours. Turn the roast halfway through the cooking time.
   
   
4. Remove the pot roast from the cooking liquid and cover with aluminum foil to keep warm. Degrease the liquid. Then boil for a few minutes to reduce and thicken slightly. Stir in the parsley.
   
   Carve the meat across the grain and spoon the sauce over it. Serve with mashed potatoes or cooked noodles.
   
   Makes 8 servings.