Italian Pot Roast

Italian Pot Roast No. 357 Yields 8 Servings

3 large garlic cloves, peeled 1 cup plum tomatoes, seeded,
3 lb chuck roast, rump or drained & chopped
boneless 1 tbls tomato paste
4 tbls olive oil 1/4 cup basil, fresh, finely
1 lb onions, peeled and chopped
chopped - salt, to taste
2 carrots, peeled and - pepper, freshly ground
chopped to taste
2 ribs celery, chopped
1/2 cup red wine, robust, dry

Cut the garlic into thin slivers.
Pierce the meat in many places with the point of a knife.
Insert one garlic sliver into each of the holes.
Heat half the oil in a heavy 3- to 4-quart heatproof casserole.
Add the meat.
Brown well over medium heat.
Remove from the casserole.
Add the remaining oil and the onions, carrots and celery.
Saute until moderately brown.
Stir in the wine.
Cook for a few minutes, scraping the bottom of the casserole.
Add the tomatoes, tomato paste and basil.
Season with salt and pepper.
Return the meat to the casserole.
Cover tightly.
Cook over very low heat for at least three hours, until the meat is very
tender.
Turn the meat a few times during cooking.
Remove the meat from the casserole.
To serve immediately, skim the fat from the surface of the sauce, puree the
sauce in a food processor and reheat.
Otherwise, refrigerate the meat and sauce overnight.
Remove any congealed fat from the sauce.
Puree the sauce in a food processor.
Reheat the meat in the sauce before serving.