March 2024

Pot Roast

serves 6


3 1/2 lbs beef shoulder, rolled and tied
1 tsp freshly ground black pepper, to taste
3 tbsp best-quality olive oil
1 1/2 to 2 cups beef stock
2 cups dry red wine
1 bunch of parsley, chopped fine, plus additional for garnish
1 tsp salt
7 whole cloves
2 1/2 cups coarsely chopped yellow onions
2 cups peeled carrot chunks, 1 inch chunks
8 medium-size potatoes, scrubbed and cut into thirds
2 cups canned Italian plum tomatoes, with juice
1 cup diced celery


Preheat oven to 350 degrees. Rub beef roast with black pepper. Heat olive oil in a heavy flameproof casserole or Dutch oven and sear beef roast for several minutes on each side, browning well. Pour in stock and wine and add parsley, one teaspoon salt, one teaspoon black pepper and the whole cloves. Stir in onions, carrots, potatoes, tomatoes, and celery. Liquid in casserole should just cover vegetables. Add additional beef stock if necessary. Bring to a simmer on top of stove, cover, and bake in center of oven for two and a half hours. Uncover and cook longer, until meat is tender, about one and a half hours, basting frequently. Transfer roast to a deep serving platter and arrange vegetables around it. Spoon a bit of sauce over all and garnish the platter with parsley. Pass additional sauce in a gravy boat.

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