Italian Pot Roast

By LoriCaputo

Ingredients

• 2 cups beef stock
• Salt and pepper
• 1 beef eye of round roast
• 2 tbs. olive oil
• 2 tbs. pancetta, chopped
• 1 finely chopped onion
• 1 finely chopped carrot
• 1 finely chopped celery stalk
• 3 cloves garlic, minced
• 2 Bay leaves
• 1 tbs. rosemary
• ¼ cup parsley
• 3 tbs. tomato paste
• 5 cups red wine
• 1 can (28 oz.) tomatoes

Preparation

Step 1

Season the roast with salt and pepper. Heat 2 tablespoons. oil, brown meat, on all sides; about 15 minutes. Transfer the roast to a plate. Pour the fat out of the pan; add pancetta, onions, carrots, and celery, stirring until golden. Add garlic, cook 1 minute. Season the vegetables lightly with salt and pepper, stirring in seasonings. Add wine and simmer 20 minutes. Add beef and tomatoes, and enough stock to come up 2/3 side of beef. Simmer covered 2 ½ - 3 hours until tender. Turn every 20 minutes. Remove meat, discard solids and let broth cook an additional 10 minutes.