Pot Roast, Italian-Style

This recipe is one that evolved over time into our standard main course at Christmas dinner. It is very easy and always turns out great.

Olive Oil
3-4 Pound Rib Roast
Salt
Black Pepper
4-5 large shallots (sliced thickly)
2 large carrots cut into quarter inch thick slices
2 celery ribs cut into quarter inch thick slices (include the leaves)
6 cloves of crushed garlic
1 cup of dry red wine (it needs to be drinkable, two buck Chuck is okay, but not 50 cent Fred)
1 pound of peeled, seeded and chopped Roma tomatoes

Preheat the oven to 325 degrees.

In a large Dutch oven heat 2-3 tablespoons of olive oil over a medium heat.

Salt and pepper the beef on all sides.

Brown the beef on all sides (including the ends) in the Dutch oven. It should take about eight minutes. When done remove the beef and set aside.

Add 2-3 more tablespoons of olive oil to the Dutch oven then add the carrots, celery, garlic and shallots. Cover and cook for about 8 minutes, stirring about every half minute.

Add the wine and tomatoes to the pot and bring to a boil for about 5 minutes.

Remove from the heat, add the beef and push it down into the liquid.

Cover and put it in the oven for about two hours or until the meat is fork tender.

When it comes out of the oven, remove the meat, tent it with foil, and let it rest on a cutting board for about 15 minutes.

For the next part be careful, this year is the first time I have not burned myself. Ladle about one and a half cups of the solids from the pot into your blender. Blend until smooth adding liquid from the pot as required. When you start this, it looks all wrong, that’s okay. When you are done, you will get a rich, orange looking tomato sauce that is to die for.

Serve with your favorite pasta or potatoes for some of the best comfort food around.