Making pot roast takes time, but very little of your time. It's just a matter of letting the roast simmer its way to tenderness. With this recipe, you will get the meat and a terrific tomato sauce. Leftovers cry out to be transformed into pasta sauce or a sandwich for another meal. For a quick way to chop the tomatoes, use kitchen shears to snip them into pieces, right in the can.
Servings: Makes 6-8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 (3 3/4 pound) bottom round beef roast
  • Salt and freshly ground pepper , to taste
  • 1 large onion , chopped
  • 1 medium carrot , chopped into 1/2-inch dice
  • 1 rib medium celery , chopped into 1/2-inch dice
  • 2 cloves garlic
  • 3/4 cup dry red wine , such as Zinfandel or Shiraz
  • 1 can (28 ounces) tomatoes in thick purée, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
    • Directions
    Heat the oil in a Dutch oven over medium-high heat. Season the roast with salt and pepper. Add to the pot and cook, turning occasionally, until the roast is browned on all sides, about 8 minutes. Transfer the roast to a plate.

    Heat more oil in the pot, if needed. Add the onion, carrot, and celery and cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and bring to a boil. Add the tomatoes and their purée, the oregano and the basil. Return the roast to the pot and bring the sauce to a boil. Reduce the heat to low and cover the pot. Simmer, occasionally turning the roast in the sauce, until the meat is fork tender, about 2 hours.

    Transfer the meat to a platter. Remove the pot from the heat and let stand for 5 minutes. Skim off any fat that rises to the surface of the sauce. Carve the meat and pour the sauce on top. Serve hot.
    From the Fall 2004 issue of O, The Oprah Magazine

    NEXT STORY

    Next Story