Delicious Pot Roast

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3 1/2 lbs beef shoulder (preferred, but you can use your favorite cut of meat) or 3 1/2 lbs cross-rib roasts, rolled and tied (preferred, but you can use your favorite cut of meat)
• 1 teaspoon fresh ground black pepper, to taste
• 3 tablespoons best-quality olive oil
• 1 1/2-2 cups beef stock (i've used canned beef broth in a pinch)
• 2 cups dry red wine (don't skip the wine!)
• 1 bunch parsley, chopped fine ((i prefer about a half a bunch. save the rest for garnish.)
• 1 teaspoon salt
• 7 whole cloves (this and the wine are what make it so good)
• 2 1/2 cups coarsely chopped yellow onions
• 2 cups peeled carrots, 1 inch chunks
• 8 medium potatoes, scrubbed and cut into thirds (i peel mine)
• 2 cups canned italian plum tomatoes, with juice (gotta be italian)
• 1 cup diced celery

Recipe

• 1 preheat oven to 350°f.
• 2 rub roast with black pepper.
• 3 heat olive oil in a heavy flameproof casserole or dutch oven and sear roast for several minutes on each side, browning well.
• 4 pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
• 5 stir in onions, carrots, potatoes, tomatoes and celery.
• 6 liquid in casserole should just cover vegetables. add additional beef stock if necessary.
• 7 bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
• 8 uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
• 9 transfer roast to a deep serving platter and arrange vegetables around it.
• 10 spoon a bit of sauce over all and garnish the platter with parsley.
• 11 pass additional sauce in a gravy boat.