Pot Roast

Name: Pot Roast
Yield: 6 portions
Ingredients: 3½ pounds beef shoulder or chuck roast, rolled and tied; 1 bunch of fresh Italian (flat-leaf) parsley, thick stems trimmed and discarded, leaves chopped fine, plus additional for garnish; 1 teaspoon freshly ground black pepper, plus additional to rub over the roast before cooking; 1 teaspoon salt; 7 whole cloves; 2½ cups coarsely chopped yellow onions; 2 cups peeled carrot chunks (1-inch chunks); 8 medium-size potatoes, peeled and cut into thirds; 2 cups canned Italian plum tomatoes, with juice; 1 cup diced celery; 2 cups dry red wine; 1½ to 2 cups Beef Stock; 3 tablespoons best-quality olive oil

Preparation info

6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

A perfect Sunday supper.

Ingredients

3½ pounds beef shoulder or chuck roast, rolled and tied
1 teaspoon freshly ground black pepper, plus additional to rub ov

Main course
Gluten-free

Method

Preheat the oven to 350°F.
Rub the roast with black pepper. Heat the olive oil in a heavy ovenproof casserole or Dutch oven over medium heat. Add the roast and sear for several minutes on all sides, browning well.
Pour in the stock and wine a

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Part of

The Stew Pot

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