Family, friends and good food are the foundations of our lives. We celebrate with them, mourn with them and nothing can bring us comfort more than a steaming bowl of soup or a slice of chocolate cake except for the love of our family and friends...

Monday, July 5, 2010



2 cups beef stock
Salt and pepper
1 (4-pound) beef chuck roast
2 tablespoons olive oil
1 finely chopped onion
1 finely chopped carrot
1 finely chopped celery stalk
3 cloves garlic, minced
2 bay leaves
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
3 tablespoons tomato paste
5 cups red wine ( I substituted grape juice and then used 1 tsp of vinegar to cut the sweetness)
1 (28-ounce) can whole tomatoes, drained and crushed


Season the beef with salt and pepper. In a large skillet or sauce pan, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, basil, and tomato paste. Add the wine/juice and simmer until it is reduced by half, about 20 minutes.

Add the beef, tomatoes, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so.

Transfer the meat to a plate or shallow pan and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Bring the liquid to a boil and simmer until it is slightly thickened; add salt and pepper. Slice meat and return to sauce. Serve with Herbed Polenta.

1 comment:

  1. I love your Italian style Pot roast. It reminds me of my mother’s recipe. Pot roast and a hearty side dish is my favorite type of meal. When making pot roasts for dinner, I would recommend trying grass fed Black Angus beef. It is absolutely delicious and a healthier option. I work with La Cense Beef and because our beef is 100% grass fed it is higher in omega 3 acids and lower in calorie and fat as opposed to traditional grain fed beef. Try grass fed Black Angus Beef and you will be able to taste an even bigger difference!