Recipe

Tuscan Pot Roast Recipe


Tuscan Pot Roast Recipe Chefmeow / All my dishes
1 year, 10 months ago
TUSCAN POT ROAST This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mundey Estate in Haley Texas in 1992.
Prep:10m Cook:130m Servings:8

Chefmeow

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Ingredients
  • 3-1/2 pounds top round rolled and tied
  • 3 garlic cloves thinly sliced
  • 2 medium carrots scraped and sliced thin
  • 2 medium yellow onions thinly sliced
  • 1 thick celery stalk thinly sliced
  • 3 sprigs rosemary leaves only chopped
  • 1/4 cup extra virgin olive oil
  • 1-1/2 cups dry red wine
  • 1 pound very ripe fresh tomatoes peeled seeded and chopped
  • 1 tablespoon butter
  • 1 tablespoon unbleached all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper

Directions
  1. Using sharp knife make incisions all over meat to a depth of 1/2" and insert garlic slices in them.
  2. Gently sauté carrots, onions, celery and rosemary in oil until vegetables begin to soften.
  3. Add garlic studded beef then raise heat to medium and brown on all sides turning frequently.
  4. Add wine and let it boil until reduced to 1/2 cup.
  5. As soon as reduced stir in tomatoes then cover and let simmer for 1 hour.
  6. Work butter and flour together to make a paste then stir thoroughly into cooking juices.
  7. Cover tightly then reduce heat to low and let cook at a bare simmer for 2 hours longer.
  8. Adding a little hot water, wine or broth if liquid in pan reduces too much.
  9. When meat is done lift it out of the cooking juices and set aside to rest for 15 minutes/
  10. Slice off three thin slices of meat then chop them with a knife as finely as possible.
  11. Degrease juices in pan setting aside about 1/2 cup of the meat juices to garnish the meat.
  12. Season with salt and pepper then add chopped meat to remaining juices and serve as a sauce.

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