/ Main Dishes
Pot Roast Sunday
photos of Pot Roast Sunday Recipe
olive oil once around the pan
panchetta (or bacon works too)
carrots, one diced, the other 4 chunks
unsalted beef stock
red potatoes, peeled and cut into 12ths
handful of parsley roughly chopped
1put a dutch oven on medium heat and add the olive oil and then when it's hot the panchetta can cook until it's crispy. Remove the bacon and set aside on a papertowel.Keep the bacon fat in the pan.
2Season the meat with salt and pepper on all sides. and sear in the pan on all sides and remove from the pan
3Put the onion in the pan add a pinch of salt. Cook a few minutes add the carrot and celery and garlic and cook.
4Add the tomato paste and cook a few minutes
5Add the wine and scrap the bottom of the pan to get all the brown bits off the pan
6return the panchetta and the beef to the pan. Add the beef stock and cook on the stove until it simmers. Preheat the oven to 350
7Put the cover on and put it in the oven. Cook for 2 1/2 hours, I flip it 1/2 way through so the meat gets submerged on each side.
8at the ending or the 2 1/2 hours cut the potatoes, the shallots and the carrots and add them to the pan. Return to the oven and cook another 1 or 2.
9remove meat from pan and slice. Plate the dish and top with the parsley! I served it with homemade bread and it was delish! Enjoy!
Posted: Sun, Apr 7, 2013