(Serves 10-12)
Italian Pot roast is my favourite recipe for a less tender cut of beef. Serve over pasta or with mashed potatoes.
4 to 5 lb. beef roast, suitable for braising
2 tbsp. olive oil
1 large cooking onion, finely chopped
2 carrots, scrubbed and finely chopped
3 garlic cloves, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 c. bottle Chianti (a dry Italian red wine)
2 c. beef broth
1⁄2 c. toasted almonds, sliced
1⁄4 c. raisins
1 c. fresh parsley, chopped
salt and pepper
1. In a large Dutch oven, brown the roast on all sides in olive oil over medium-high heat. Remove and set aside.
2. Saute the onion, carrots, garlic and jalapeno pepper in the pot until the onions are soft.
3. Return the meat to the pot. Add the Chianti, beef broth, almonds and raisins.
4. Cover and simmer gently for 2-1⁄2 to 3-1⁄2 hours, turning occasionally, until meat is tender. (Or place in a 325 F. oven.)
5. Remove meat and set aside.
6. Increase the heat in order to reduce the remaining sauce until slightly thick. Add the chopped parsley. Season with salt and pepper to taste.
7. Place the beef slices on a large platter. Serve with farfalle
pasta, or roasted potatoes and rapini. Pour some of the sauce over the roast and pasta. 8. Serve the remaining sauce separately.
