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Italian Pot Roast




Source of Recipe


unknown


List of Ingredients




2 3/4 lbs top round of beef
1 clove garlic
Salt and pepper
2 carrots chopped
2 onions, chopped
1 celery stalk, chopped
1/4 cup olive oil
1 bay leaf
1/4 cup flour
1 quart strong red wine


Recipe



Rub the beef with garlic, season it with salt and pepper and tie it in shape with string. Sauté the carrots, onions and celery in a deep saucepan with the oil. Put the meat in; add the bay leaf and more salt. Brown the meat evenly over medium heat, sprinkling it with the flour. When it is well browned, pour the wine over it. As soon as the wine comes to a boil, cover the saucepan, reduce the heat to very low and cook for 3 to 4 hours. When the meat is tender, remove it from the saucepan and keep it hot. Put the vegetable gravy through a food mill, then return it to the heat to thicken. Remove the string from the meat and slice it. Arrange the slices on a warm serving dish and pour the thick gravy over them. Serve with polenta.


Servings: 6