Name: My Grandmother’s Pot Roast
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 2 teaspoons minced fresh sage or 1 teaspoon dried; 3 pounds tri-tip (also called triangle tip or sirloin tip) or bottom round of beef; 2 teaspoons minced fresh oregano or 1 teaspoon dried; 3 cups hearty red wine; 4 cups Beef Stock or Chicken Stock; 1½ cups diagonally sliced celery; ¼ teaspoon red pepper flakes; ¼ cup slivered garlic; Kosher or sea salt and freshly ground pepper; 1 teaspoon fennel seeds; 2 cups canned diced tomatoes; 2 large bay leaves; 4 cups sliced onions; 4 tablespoons olive oil; 1 cup sliced leeks; 1½ cups diagonally sliced carrots; Roasted potatoes and sautéed shiitake or wild mushrooms for garnishing (optional); 2 teaspoons cornstarch dissolved in 2 tablespoons wine or water (optional); 2 teaspoons minced fresh thyme or 1 teaspoon dried

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

My grandmother had a real touch for wholesome, comfort foods with tons of flavor. I don’t know where her experimental side came from, but this is in memory of her. The meat is cooked until it is falling apart—stracotto, as the Italians would call it. This is my Sunday-supper favorite. As a footnote—I’ve done a live radio show about food in Sonoma County, California, for many years with my cohost Steve Garner. This has been the most requested recipe we’ve ever given out!