Pot Roast

Name: Pot Roast
Ingredients: 2 tablespoons olive oil; 4 lbs bottom round beef roast or 4 lbs chuck; 1 large yellow onion, coarsely chopped; 1 cup chianti wine or 1 cup dry red wine; 1 (16 ounce) can chopped tomatoes, undrained; 2 teaspoons dried basil, crumbled; 1 teaspoon salt; 1/8 teaspoon black pepper; 4 small potatoes, peeled and cut into 1 inch cubes; 4 medium carrots, peeled and cut into 2 inch lengths; 4 stalks celery, cut into 2 inch lengths; 4 medium zucchini, sliced 1/2 inch thick

12 ingredients

6 steps

Ingredients

2 tablespoons olive oil
4 lbs bottom round beef roast or 4 lbs chuck
1 large yellow onion, coarsely chopped
1 cup chianti wine or 1 cup dry red wine
1 (16 ounce) can chopped tomatoes, undrained
2 teaspoons dried basil, crumbled
1 teaspoon salt
1/8 teaspoon black pepper
4 small potatoes, peeled and cut into 1 inch cubes
4 medium carrots, peeled and cut into 2 inch lengths
4 stalks celery, cut into 2 inch lengths
4 medium zucchini, sliced 1/2 inch thick

Directions

1

Preheat the oven to 375 degrees.
2

Heat the oil in a 6 quart oven ready casserole or dutch oven over medium heat for 1 minute. Using paper towels, blot the roast dry, then add it to the casserole/dutch oven. Brown on all sides. This takes about 10 minutes. Remove the roast and set aside.
3

Skim all but 2 tbsp of the drippings from the pot, then add the onion and saute until soft, about 5 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pot.
4

Return the roast to the pot, and add the tomatoes, basil, salt, and pepper. Bring to a simmer, cover, and transfer the dutch oven to the oven. Bake for 2 1/2 hours, turning the roast every 30 minutes.
5

Add the potatoes, carrots, and celery, cover and bake for 15 minutes. Add the zucchini, cover, and bake until the meat and vegetables are tender, about 15 minutes more.
6

Transfer the meat and vegetables to a serving platter. Skim any fat from the drippings, then serve over the pot roast.