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| Prep Time | 30 minutes |
| Cook Time | 4 hours |
| Servings |
people
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Ingredients
- 3 pounds chuck roast trimmed of excess fat
- 1/3 cup extra virgin olive oil
- 1 pound carrots sliced
- 1/2 cup fennel bulb sliced
- 3/4 cup water
- 2 tablespoons green onion greens only, finely minced
- 1 bay leaf
- 1 teaspoon dried tarragon
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1/4 teaspoon dried rosemary leaves
- 2 pounds fresh tomatoes cored, skinned and roughly chopped
Ingredients
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Instructions
- Liberally season trimmed roast with salt and pepper on both sides.
- Heat olive oil in Dutch oven over medium high heat until it shimmers.
- Sear the roast for about 8 minutes each side, or until it's well browned.
- Remove roast from pan and let stand.
- Add the carrots and fennel to pan and saute until browned, stirring once or twice.
- Add water to pan to deglaze. Scrape bottom of pan to get all of the brownings up.
- Add green onion, bay leaf, tarragon, oregano, parsley and rosemary and cook for 2 minutes.
- Add tomato to pan and bring to a strong simmer.
- Return roast to pan and reduce to a medium simmer.
- Simmer covered for 3-4 hours or until meat shreds easily.
- Spoon tomato sauce over meat each hour to keep it moist.
- Taste sauce after 3 hours and adjust salt to suit your taste.
- Remove bay leaf.
Recipe Notes
Recipe adapted from: eatingscd.com/2008/03/06/italianate_pot_roast/ Retrieved: December 2014