Winter Pot Roast

By kstetler

Ingredients

• 1/4 cup olive oil
• 1 beef rump roast, 4 to 4 1/2 lbs
• Salt and pepper
• 2 large onions, minced
• 4 large cloves garlic, minced
• 2 tsp anchovy paste
• 1/4 cup packed light brown sugar
• 2 1/2 cups beef broth
• 1 cup fruity red wine (zinfandel or beaujolais)
• 1/2 cup black olives, coarsely chopped
• 1/2 cup stuffed olives, halved
• 2 Tbsp capers
• 1/2 cup dried apricots
• 1/2 cup whole pitted prunes
• 1/2 cup figs, cut in half lengthwise
• Grated zest of 1 lemon
• 2 Tbsp lemon juice
• 1 Tbsp dried oregano

Details

Servings 6

Preparation

Step 1

Heat olive oil in dutch oven over medium heat. Season roast with salt and pepper, rubbing it into the meat. Brown meat in hot oil on all sides. Remove to platter.
Add onions to pot and saute until soft, about 5 minutes. Add garlic and cook 5 minutes more. Blend in anchovy paste and brown sugar until smooth. Pour in beef broth and red wine and add remaining ingredients, seasoning with salt and pepper if needed.
Return meat to pot. Bring to a simmer over medium heat. Cover pot, reduce heat to low, and simmer, turning meat occasionally, until very tender, about 3 hours.
Let cool to room temperature, then refrigerate overnight.
Before serving, preheat oven to 350°. Slice meat thinly and place slices overlapping in a large baking dish. Skim fat from sauce and spoon sauce generously over meat slices. Cover baking dish with foil and bake until meat is heated through, about 30 minutes.
Serve with buttered noodles, mashed potatoes, or rice.