Pot Roast

Name: Pot Roast
Prep time: 20 min
Cook time: 3 h 16 min
Total time: 3 h 36 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons olive oil; 4 lbs bottom round beef roast or 4 lbs chuck; 1 large yellow onion, coarsely chopped; 1 cup chianti wine or 1 cup dry red wine; 1 (16 ounce) can chopped tomatoes, undrained; 2 teaspoons dried basil, crumbled; 1 teaspoon salt; 1/8 teaspoon black pepper; 4 small potatoes, peeled and cut into 1 inch cubes; 4 medium carrots, peeled and cut into 2 inch lengths; 4 stalks celery, cut into 2 inch lengths; 4 medium zucchini, sliced 1/2 inch thick

Submitted by breezermom

"This is a great tasting pot roast with a slightly italian bent...not enough to be called italian, but the influence is there. There are no cream of something soups in it, and everything is fresh. It is like the pot roast your Mom made for Sunday dinner."

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photo by AcadiaTwo

Ready In:: 3hrs 36mins
Ingredients:: 12
Serves:: 8

ingredients

2 tablespoons olive oil
4 lbs bottom round beef roast or 4 lbs chuck
1 large yellow onion, coarsely chopped
1 cup chianti wine or 1 cup dry red wine
1 (16 ounce) can chopped tomatoes, undrained
2 teaspoons dried basil, crumbled
1 teaspoon salt
¹⁄₈ teaspoon black pepper
4 small potatoes, peeled and cut into 1 inch cubes
4 medium carrots, peeled and cut into 2 inch lengths
4 stalks celery, cut into 2 inch lengths
4 medium zucchini, sliced 1/2 inch thick

directions

Preheat the oven to 375 degrees.
Heat the oil in a 6 quart oven ready casserole or dutch oven over medium heat for 1 minute. Using paper towels, blot the roast dry, then add it to the casserole/dutch oven. Brown on all sides. This takes about 10 minutes. Remove the roast and set aside.
Skim all but 2 tbsp of the drippings from the pot, 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 pot.
Return the roast to the pot, and add the tomatoes, basil, salt, and pepper. Bring to a simmer, cover, and transfer the dutch oven 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, about 15 minutes more.
Transfer the meat and vegetables to a serving platter. Skim any fat from the drippings, then serve over the pot roast.

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Reviews

WOW! This pot roast was totally delicious! The family was unhappy that I only cooked a small roast and there was very little leftovers. It was the best pot roast I have ever had! True comfort food at its best!

AcadiaTwo
First time making pot roast, so I followed the recipe carefully and it TOTALLY WORKED! I will definitely make this again! It was a huge hit with my crowd!

libraryfun4u
This is delicious pot roast! It's very easy and I love the Italian flavor. Made for Gimme 5 tag.

CookingONTheSide
This is nothing like what my Mom made. This was delicious! It has that hint of Italian flavor with a hardy meat and potatoes feeling. I used beef stock in place of the red wine, but I would like to try that too. Next time I made this I'm going to use my big crock and load it up with more veggies! Made and Reviewed for 123 Hit Wonders.

LilPinkieJ
What a wonderfully flavorful pot roast! I made this for Sunday Supper and received rave reviews! I do not ordinarily add red wine or tomatoes to my pot roast, but I do admit the two added a new dimension and flavor to the roast. The potatoes and carrots were tender and I omitted the zucchini because I did not have any on hand. We enjoyed our supper so much, thanks to you, breezermom!

Bev I Am

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Tweaks

This is nothing like what my Mom made. This was delicious! It has that hint of Italian flavor with a hardy meat and potatoes feeling. I used beef stock in place of the red wine, but I would like to try that too. Next time I made this I'm going to use my big crock and load it up with more veggies! Made and Reviewed for 123 Hit Wonders.

LilPinkieJ
First I need to say that I'm reviewing this recipe from a slightly skewed angle because I used beef broth in place of the wine and skipped the celery and zucchini so that I wouldn't have to listen to the men whine about them. Now, that said, I made this recipe from a 4 - 5 lb bison roast and in the slow cooker because I had a bunch of things to do today that kept me away from home. Normally I make gravy, biscuits and a salad to go with a roast. When I got home it was already 6:30 so dinner was what came out of the crock pot. This was very tasty and fall apart tender and it just needed a very light sprinkle of salt (I didn't add any during cooking). All of us found it had a very satisfying flavor with just the basil and onion that had cooked away. Oh! also, I didn't have time to brown it first and it came out fine and it didn't have the added oil. All in all , it's a keeper for me.

Annacia