This is definitely a dish you need a group to serve. At the very least, get a small pot roast and serve 2-3 guests... and you will still certainly have leftovers. This is ideal for serving a big group - it's homey, still incredibly flavorful, and will feed an army all in one pot. Just get some help lifting the pot in and out of the oven.
Italian-Style Pot Roast
- 1 6-7 lb. roast (eye of round works lovely... this served 12 people with leftovers)
- 3 carrots, peeled and roughly chopped
- 1 yellow onion, chopped
- 3 ribs of celery, chopped
- 3 T. of tomato paste
- 3 cloves of garlic, chopped
- 3 cloves garlic, sliced
- at least 1 T. of crushed red pepper
- bundle of rosemary and thyme
- 3 T. chopped rosemary
- 3/4 bottle good red wine (I used a mid-priced chianti)
- 1 28-oz. can of crushed San Marzano tomatoes (or regular)
- 2-3 c. beef stock
- parsley, chopped for garnish
- 1-2 lb. potatoes, cut into 1/2-in pieces
- olive oil
Preheat an oven to 375 degrees.
In a large pot or dutch oven, heat a light coating of olive oil. Tie up your roast (your butcher can do this for you) and season it liberally with salt and pepper. Once the oil is hot, add the roast. Sear it to get a nice brown crust on each side - about 3 minutes per side. Remove the roast.
Return the pot to the stove. Add the celery, carrots and onion. Season with salt and let them soften over medium heat for 6-7 minutes. Add in the garlic and stir for a minute. Add in the tomato paste and crushed red pepper and stir to combine. After two minutes, add in the tomatoes, stir, and season again with salt and pepper.
Return the roast to the pot. Add in the wine and stock until the liquid is 3/4 up the side of the beef. Drop in the rosemary and thyme bundles. Cover and cook for one hour, then lower the temperature to 275 and cook another hour and a half. Check the temperature based on what you prefer - keep in mind that it will continue to cook while it rests.
Let your roast rest for at least 20 minutes. Tent it with aluminum foil while it rests.
Bring your oven back up to 350 degrees. Spread the potatoes over a cookie sheet. Season them with salt and pepper and drizzle liberally with olive oil. Sprinkle the sliced garlic and rosemary over the potatoes. Let the potatoes roast for 30 minutes.
Discard the thyme and rosemary bundles. Transfer the sauce to a blender and puree. Serve the sliced roast with the potatoes. Ladle the sauce over the roast and garnish with the parsley.