Friday, April 02, 2010

old recipes

I haven't had too much time to post lately - but enjoy this and the following recipes next winter please!

Italian Pot Roast

1 small shoulder roast - well trimmed

1 diced onion
1 cup diced carrots
1 cup diced celery
1 cup sliced mushrooms
3-4 cloves garlic - put through press
1 t olive oil
1 large can good quality crushed tomatoes
red wine ~ 1 cup

Saute veggies and spices in olive oil until nicely browned. Add in tomatoes and wine and simmer until wine cooks through.

Meanwhile, heat dutch oven and brown roast well on all sides. Top with sauce and roast at 300 for 3+ hours - checking about every ½ hour. I couldn't find my lid so I just covered with a piece of tin foil. The house smelled amazing Friday afternoon!

Remove from oven, shred beef and serve with a hearty pasta shape such as rigatoni or ziti and topped with good quality Parmesan.

The leftovers for this are delicious. Since Maya loves baked pasta I made that with this sauce last night and it was just heavenly on a cold snowy night.

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