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Receta Pot Roast Roman Style (Stracotto Alla Romana)

by Global Cookbook

Ingredientes

1 x 3-3 1/2 lb pot roast - rump or possibly eye of round 3 Tbsp. Extra virgin olive oil 2 x White onions, minced 4 x Cloves garlic, crushed 2 stalk celery, minced 2 x Carrot, minced 8 x Plum tomatoes, minced

1/4 tsp Worcestershire sauce 3/4 c. Red wine 1 c. Beef stock 1/8 tsp Sugar     Freshly grnd black pepper     Salt

Direcciones

1. Brush the meat with 1 Tbsp. of the extra virgin olive oil, place the meat in a large skillet or possibly Dutch oven, and brown on all sides over high heat. Remove the meat.
2. Reduce the heat and saute/fry the onions, garlic, celery and carrots in the remaining 2 Tbsp. of extra virgin olive oil till soft. Add in the rest of the ingredients, replace the meat, cover, and simmer for 2 1/2 to 3 hrs, or possibly till the meat is very tender. During cooking, turn the meat several times and baste.
3. Remove the meat and defat the pan juices. Puree the vegetables in the juices and serve as a sauce with the sliced meat.

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