MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Mom's Pot Roast
Categories: Beef, Vegetables, Herbs, Pasta
Yield: 4 Servings
3 lb Rump roast
Salt & fresh ground pepper
3 tb Olive oil
2 Celery ribs; chopped
1 Carrot; chopped
1 Onion; chopped
4 cl Garlic; minced
1 c Red wine or cranberry juice
28 oz Can crushed tomatoes
1 c Water
2 Bay leaves
1 lb Dry pasta shells
Set the oven @ 350 F/175 C.
Season the meat with salt & pepper. Heat the oil in a large Dutch
oven over high heat. Sear the meat all over, about 2 minutes per
each side.
Move the meat to the side (or remove it from the pot altogether if
necessary), add the celery, carrot, and onion, and brown the
vegetables, stirring occasionally, about 3 minutes.
Add the garlic and cook for a minute or 2 longer. Add the wine to
deglaze the pot, scraping up the browned bits on the bottom. Add
the tomatoes, water and bay leaves (and the meat if you removed
it). Bring the liquid to a simmer and taste for seasoning. Add more
salt if necessary. Cover the pot and bake, basting the meat
occasionally, until tender, about 3 hours.
About 20 minutes before the meat is tender, bring a pot of water to
a boil and salt liberally. Add the shells, give it a stir and cook
until al dente according to the package instructions. Drain the
pasta.
To serve, you can pull the meat apart with a couple of forks right
in the pot at the table. Serve with the pasta, plenty of sauce and
vegetables, tossing them all together.
Recipe courtesy of Michael Symon
Recipe FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Archives
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