Pot Roast

Total Time: 3 hrs 36 mins Preparation Time: 20 mins Cook Time: 3 hrs 16 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.