Provincial Pot Roast
Ingredients
4 to 5 lb boneless or bone in beef rump roast | ||
3 tbs olive oil | ||
3 medium yellow onions | ||
1 green pepper, chopped | ||
6 baby carrots | ||
2 cloves garlic, minced | ||
1 cup canned Italian style tomatoes, with sauce | ||
kosher salt and fresh cracked black pepper to taste | ||
1 tsp oregano | ||
1 tsp dried basil | ||
1/2 cup pitted green olives | ||
1/2 cup dry vermouth |
This a pot roast the sings with the flavors of Provence. Olive oil, tomatoes, and herbs.
- In a large heavy pot or dutch oven heat the olive oil.
- Add the roast and brown on all sides. Remove from pot
- In same pot saute the onions, green pepper and garlic and cook gently for 5 minutes.
- Return the meat to the pan and add the tomatoes, carrots, oregano, basil, vermouth and green olives.
- Cover and cook in a 325 degree oven for about 3 hours, or until fork tender.
- More wine or stock may be added if liquid evaporates.
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