Italian Pot Roast

From Cook's Country | February/March 2007

Why this recipe works:

Tomatoes, red wine, and garlic should complement one another in an Italian Pot Roast recipe—not overpower it. A mixture of canned diced tomatoes, tomato sauce, and tomato paste made for a rich, thick sauce that perfectly complemented our Italian Pot Roast. Dropping a whole head of garlic into… read more

Tomatoes, red wine, and garlic should complement one another in an Italian Pot Roast recipe—not overpower it. A mixture of canned diced tomatoes, tomato sauce, and tomato paste made for a rich, thick sauce that perfectly complemented our Italian Pot Roast. Dropping a whole head of garlic into the pot gently perfumed the meat and the sauce in our recipe. Simmering the pot roast in the oven instead of on the stovetop ensured even cooking and kept the sauce from scorching.

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Serves 4 to 6

Every piece of meat cooks differently, so start checking the roast after 2 hours. If there is a little resistance when prodded with a fork, it's done. Light, sweeter red wines, such as a Merlot or Beaujolais, work especially well with this recipe.

Ingredients

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