pot roast italian style by rose
My Grandmother Lucia used to make this and there isn't a recipe, this is what I remember. It's a great way to get your kids to eat carrots without them knowing. Enjoy
prep time
1 Hr
cook time
2 Hr
method
---
yield
4 or more
Ingredients
- 5 pounds pot roast (i use rump roast)
- 1 large vidalia onion chopped
- 6 - stalks of celery chopped fine
- 6 - or more large size carrots chopped small
- 1 can (28 oz.) italian plum tomatoes with basil
- 1 can (15 oz.) tomato paste
- 1 can (12 or 15 oz.) tomato sauce
- 8 - or more large fresh basil leaves chopped
- - olive oil for sauteeing
- 1 cup dry red wine
- 6 cloves garlic, minced
How To Make pot roast italian style by rose
-
Step 1Use a very large pot. Chop all of your ingrediants and saute in the olive oil on low heat. Remove from pan and set aside. Saute the pot roast in a little more olive oil just until slightly browned. Add all ingrediants back into pot. Open your tomatoes and paste and sauce, puree until smooth and add to the pot with basil leaves and dry red wine, mix and cover pot on low heat for 2 hours. Remove the pot roast and cover. All the vegetables in the pot must be pureed in a blender or food processor. In the meantime prepare 1 lb. of pasta, I use rotelle or capellini. The sauce is for the pasta and for on top of the meat after it is sliced. The kids never even know that the carrots and celery are pureed and are the sauce. Put grated cheese on the top and serve. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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