Italianate Pot Roast

The spices and long cooking combine to create a tender beef with a complex flavor not too unlike a mild barbecue sauce. This is definitely a comfort food.

1/3 cup olive oil
3 lb. chuck roast, trimmed of excess fat
1 lb. carrots, sliced
1 onion, sliced
3/4 cup water
1 clove garlic, pressed (see this video for easy peeling)
1 bay leaf
1 tsp. dried tarragon
1 Tbs. dried oregano
1 Tbs. dried parsley
1/4 tsp. dried rosemary leaves
1 quart home-canned tomatoes OR two pounds fresh, cored and skinned

1. Liberally season trimmed roast with salt and pepper on both sides.
2. Heat olive oil in dutch oven over medium high heat until it shimmers.
3. Sear roast for about 8 minutes each side, or until it’s well browned.
4. Remove roast from pan and let stand.
5. Add carrots and onions to pan and sauté until browned, stirring once or twice.
6. Add water to pan to deglaze. Scrape bottom of pan to get all brownings up.
7. Add garlic, bay leaf, tarragon, oregano, parsley and rosemary and cook for 2 minutes.
8. Add tomato to pan and bring to a strong simmer.
9. Return roast to pan and reduce to a medium simmer.
10. Simmer covered for 3-4 hours or until meat shreds easily.
11. Spoon tomato sauce over meat each hour to keep it moist.
12. Taste sauce after 3 hours and adjust salt to suit your taste.
13. Remove bay leaf.

Freezes well.

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