candy

Italian Pot Roast

Category
 2 lbs Pot Roast
 1 cup Red Wine
 2 tbsp GravyMaster┬«
 1 Large Onion, diced
 ½ cup Pepper Bruschetta (Sub 1 bell pepper, diced)
 14 oz Can Diced Tomato
 2 cups Beef Broth
 4 cups Water
 1 tbsp Garlic, minced
 3 Bay Leaves
 ½ tsp Basil
 ½ tsp oregano
 2 tsp Kosher Salt
 1 tsp Pepper
 2 tbsp Tomato Paste
 1 tbsp Olive Oil
1

Preheat the oven to 300 degrees.

In a large dutch oven add the olive oil, season the roast really well with salt and pepper.

Sear each side until dark brown, then add all of the ingredients to the pot.

Mix, bring to a boil.

Cover and place in the oven for approx 4-6 hrs until fork tender.

Serve with veggies and mashed potatoes.

Enjoy!

Ingredients

 2 lbs Pot Roast
 1 cup Red Wine
 2 tbsp GravyMaster┬«
 1 Large Onion, diced
 ½ cup Pepper Bruschetta (Sub 1 bell pepper, diced)
 14 oz Can Diced Tomato
 2 cups Beef Broth
 4 cups Water
 1 tbsp Garlic, minced
 3 Bay Leaves
 ½ tsp Basil
 ½ tsp oregano
 2 tsp Kosher Salt
 1 tsp Pepper
 2 tbsp Tomato Paste
 1 tbsp Olive Oil

Directions

1

Preheat the oven to 300 degrees.

In a large dutch oven add the olive oil, season the roast really well with salt and pepper.

Sear each side until dark brown, then add all of the ingredients to the pot.

Mix, bring to a boil.

Cover and place in the oven for approx 4-6 hrs until fork tender.

Serve with veggies and mashed potatoes.

Enjoy!

Italian Pot Roast
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