Ingredients
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2 tablespoons olive oil
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4 lbs bottom round beef roast or 4 lbs chuck
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1 large yellow onion, coarsely chopped
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1 cup chianti wine or 1 cup dry red wine
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1 (16 ounce) can chopped tomatoes, undrained
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2 teaspoons dried basil, crumbled
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1 teaspoon salt
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1/8 teaspoon black pepper
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4 small potatoes, peeled and cut into 1 inch cubes
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4 medium carrots, peeled and cut into 2 inch lengths
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4 stalks celery, cut into 2 inch lengths
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4 medium zucchini, sliced 1/2 inch thick
Instructions
- Preheat the oven to 375 degrees.
- Heat the oil in a 6 quart oven ready casserole or dutch oven over medium heat for 1 minute. Using paper towels, blot the roast dry, then add it to the casserole/dutch oven. Brown on all sides. This takes about 10 minutes. Remove the roast and set aside.
- Skim all but 2 tbsp of the drippings from the pot, then add the onion and saute until soft, about 5 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot, and add the tomatoes, basil, salt, and pepper. Bring to a simmer, cover, and transfer the dutch oven to the oven. Bake for 2 1/2 hours, turning the roast every 30 minutes.
- Add the potatoes, carrots, and celery, cover and bake for 15 minutes. Add the zucchini, cover, and bake until the meat and vegetables are tender, about 15 minutes more.
- Transfer the meat and vegetables to a serving platter. Skim any fat from the drippings, then serve over the pot roast.