Pot Roast Plain Or Fancy
|Olive oil||2 Tablespoon|
|Boned rolled beef roast||4 Pound (Bottom Round, Rump / Chuck)|
|Yellow onion||1 Large, chopped|
|Chianti/Dry red wine||1 Cup (16 tbs)|
|Tomatoes||1 Can (10 oz), chopped (With Juice)|
|Dried basil||2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Potatoes||4 Small, peeled and cut into 1-inch cubes|
|Carrots||4 Medium, peeled and cut into 2-inch length|
|Celery stalks||4 Medium, cut into 2-inch length|
|Zucchini||4 Medium, sliced 1/2 inch thick|
Preheat the oven to 375° F.
Heat the oil in a 6-quart flameproof casserole or Dutch oven over moderate heat for 1 minute.
Using paper toweling, blot the roast dry, add it to the casserole, and brown on all sides about 10 minutes.
Remove the roast and set aside.
Skim all but 2 tablespoons of the drippings from the casserole, then add the onion and saute until soft about 5 minutes.
Stir in the wine, scraping up any browned bits from the bottom of the casserole.
Return the roast to the casserole and add the tomatoes, basil, salt, and pepper.
Bring to a simmer, cover, and transfer the casserole to the oven.
Bake for 2 1/2 hours, turning the roast every 30 minutes.
Add the potatoes, carrots, and celery, cover, and bake for 15 minutes.
Add the zucchini, cover, and bake until the meat and vegetables are tender 15 minutes more.
Transfer the meat and vegetables to a serving platter.
Skim any excess fat from the casserole drippings, then spoon the drippings over the roast and vegetables