The Pioneer Woman Tasty Kitchen
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Italian Pot Roast

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Level: Easy

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Description

Hands down winner of the best pot roast recipe … ever. The salad olives add quite a bit of salt, so be careful if you add additional salt to the vegetables. Any leftovers are great with the shredded beef mixed with the sauce and served with pasta.

Ingredients

  • 2 Tablespoons Olive Oil
  • 3-½ pounds Chuck Or Rump Roast
  • 1 whole Onion
  • 1 whole Carrot
  • 1 whole Rib Celery
  • 4 cloves Garlic, Minced
  • 6 ounces, weight Jar Salad Olives, Drained
  • 28 ounces, weight Diced Tomatoes With Basil
  • ½ cups Dry Red Wine
  • 3 whole Bay Leaves
  • 1 teaspoon Oregano
  • ½ teaspoons Thyme
  • Salt And Pepper, to taste

Preparation

Chop onion, carrot and celery. In a Dutch oven, heat oil over medium-high heat. Sprinkle meat with salt and pepper and brown well. Remove meat, reduce heat to low and add onion, carrot, celery and garlic. Cover and cook until softened. Add salad olives, tomatoes, wine, oregano, thyme and bay leaves. Return the meat to the pot, cover and simmer until tender, about 3 hours.

2 Comments

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houston54 on 4.6.2010

Yes the small green pimento stuffed green olive. OR I imagine the sliced kind would do too.

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shari on 4.5.2010

Forgive me, but I’m not sure what a “salad” olive is. The only thing I could think it would be is a pimento stuffed green olive.

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