Italian-Style Pot Roast
As in many Jewish households, pot roast is a “special occasion” food for us, which pretty much means Rosh Ha-Shanah. This recipe comes from my mother-in-law, and is a real treat.
3-3.5 lbs. first cut or top-of-rib brisket
3 cloves garlic
4 tbs. olive oil
1 lb. onions, sliced
2 carrots, sliced
2 ribs celery, sliced
1/2 cup dry red wine
1 cup canned tomatoes, drained
1 tbs. tomato paste
1/4 cup chopped basil
salt and pepper to tasteThinly slice garlic. Pierce meat in many places with the point of a knife and insert the garlic slivers into the holes.
Heat 2 tbs. of the oil in a 3-4 quart casserole. Add onions, carrots, and celery and saute over medium heat until moderately brown.
Remove the vegetables and add remaining olive oil. Add the meat and brown well.
In a food processor, puree the onions, carrots, and celery, along with the wine, tomatoes, tomato paste, and basil. Add the sauce to the meat and season with salt and pepper.
Cover tightly and cook over very low heat for at least three hours, until the meat is very tender, turning every twenty minutes.
Remove from heat, cool, and refrigirate overnight. Before serving, skim any congealed fat from the sauce and reheat on stovetop or in oven.
Pot Roasts are amazing
Italian style has been adopted across American.. but i recently discovered mexican style pot roast, it uses refried beans and tastes incredible