Italianate Pot Roast
Course
Dinner
Cuisine
Italian
Sensitivity
Dairy Free
,
Gluten Free
,
Grain Free
,
Low FODMAP/SCD
,
SIBO
Servings
Prep Time
6-8
people
30
minutes
Cook Time
4
hours
Servings
Prep Time
6-8
people
30
minutes
Cook Time
4
hours
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
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