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- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
This wine-and-garlic infused roast is a delicious variant of the classic American pot roast. Don't
be alarmed by the quantity of garlic; it mellows as it cooks.
Directions
- Mash together the minced clove of garlic, parsley, lemon zest, 1/2 teaspoon salt and 2
teaspoons olive oil. Make narrow slits, about an inch deep, in the surface of the meat and pack
the parsley mixture into the slits. Salt and pepper the meat.
Heat remaining olive oil in a
heavy skillet or Dutch oven and brown the meat on all sides. Remove meat to a plate and add onion,
celery and carrot to the pan. Cook 5 minutes, stirring occasionally. Add peeled garlic cloves and
cook another minute or two. Add these vegetables to the plate with the meat.
Add wine to
browning pan, raise the heat and boil until reduced by half. If using optional seasonings, add to
the browning pan along with the wine. Stir in tomato paste. Return vegetables and meat to pan.
Cover and adjust heat to maintain a very low simmer. Cook until tender, 2 - 3 hours, checking
periodically to add water if liquid level gets too low (should be at least an inch). Turn
meat once or twice as it cooks.
Taste for seasoning, adding salt and pepper as needed. Slice
thickly and serve hot, with sauce spooned over. Serve with polenta, noodles, rice or potatoes.
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