Provincial Pot Roast


  • 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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