Italian Pot Roast

* Exported from MasterCook *

Italian Pot Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Course - Beef

Amount Measure Ingredient -- Preparation Method
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3 1/2 lb. boneless beef chuck roast
2 tablespoons oil
1 cup onion -- finely chopped
1 teaspoon garlic -- minced
1 can 14 oz. plum tomatoes -- broken up
1/2 cup Marsala wine or beef broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 small bay leaves

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat
meat dry with paper towels. Add to hot oil along with all of the vegetables
and garlic. Brown meat on all sides. Stir the vegetables occasionally. Add
liquids and all seasonings. Cover tightly and bake for 2 1/2 to 3 hours in a
preheated 325 oven, until meat is fork tender. Lift meat to a cutting board.
Cover loosely with foil and let stand 10 to 15 minutes. Discard any bay
leaves and/or citrus peel and skim fat from sauce. If you like, thicken the
sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water. Slice
meat across the grain and serve with the sauce.

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