ITALIAN-STYLE BEEF POT ROAST

SERVES 6

I love a good Pot Roast. This is most definitely one of the best, at least when you are on a tomato kick. Serve with hot buttered noodles or mashed potatoes.

INGREDIENTS

One 2-1/2 pound chuck roast

Salt, pepper and all-purpose flour

Olive oil

2 medium onions, chopped into 1-inch pieces

1 large green pepper, chopped into 1-inch pieces

2 medium carrots, sliced into 3/4-inch pieces

6 large cloves garlic, peeled and slightly smashed

1-1/2 cups dry red wine

1 tablespoon tomato paste

1 can (14.5 ounces) whole tomatoes, broken apart, with juices

1 bay leaf

1 teaspoon dried thyme

1 tablespoon dried marjoram leaves

1 tablespoon dried parsley leaves

8 ounces button mushrooms, whole or halved

Water, if needed

Sprinkle roast with salt, pepper and a little flour. Heat enough olive oil to cover the bottom of a large sauté pan over medium-high heat. Add the roast and brown well on both sides. Add the onions, peppers and carrots and sauté until slightly golden. Add the garlic and sauté another minute. Pour in the wine; scrape up all browned bits from bottom of pan. Stir in the tomato paste until well-combined. Add the tomatoes, bay leaf, thyme, marjoram, parsley and additional salt and pepper. Cover; reduce to medium-low and braise until meat is fork-tender, about 1-1/2 hours. Add the mushrooms after about 30 minutes. Turn the meat and check occasionally in case it needs some water. If there appears to be too much liquid, remove lid until the broth reduces to desired texture. Serve immediately, scooping sauce over meat and noodles, rice or potatoes.

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