Ingredients
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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)
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1 teaspoon fresh ground black pepper, to taste
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3 tablespoons best-quality olive oil
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1 1/2-2 cups beef stock (I've used canned beef broth in a pinch)
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2 cups dry red wine (don't skip the wine!)
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1 bunch parsley, chopped fine ((I prefer about a half a bunch. Save the rest for garnish.)
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1 teaspoon salt
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7 whole cloves (this and the wine are what make it so good)
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2 cups peeled carrots, 1 inch chunks
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8 medium potatoes, scrubbed and cut into thirds (I peel mine)
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1 cup diced celery
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2 1/2 cups coarsely chopped yellow onions
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2 cups canned Italian plum tomatoes, with juice (gotta be Italian)
Instructions
- Preheat oven to 350°F.
- Rub roast with black pepper.
- Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.
- Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.
- Stir in onions, carrots, potatoes, tomatoes and celery.
- Liquid in casserole should just cover vegetables. Add additional beef stock if necessary.
- Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.
- Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.
- Transfer roast to a deep serving platter and arrange vegetables around it.
- Spoon a bit of sauce over all and garnish the platter with parsley.
- Pass additional sauce in a gravy boat.