Italian Pot Roast
2 ½ lb. chuck roast (I usually get a little more meat in the same amount of the recipe)
¾ tsp. salt
¾ tsp. pepper
2 Tb. flour
2 Tb. olive oil
3 Tb. butter
3 lbs. onion ~ sliced thin
1 tsp. red pepper flakes
6 garlic cloves, cleaned & sliced thick
¼ tsp. thyme
3 Bay leaves
2 ½ cups white wine
¾ cup Marsala wine
6 ¼ cups good chicken stock
~sprinkle (coat) the meat with the flour mixed with the salt and pepper
~heat large/heavy pot over med heat, with oil.. place meat in pot, brown the meat on all sides.. remove from pot, set aside.
~sauté onions & red pepper flakes in butter in the pot for 5 minutes
~add wines - boil for 8 minutes
~add the meat to the onions/wine mixture
~add chicken stock and remaining ingredients - bring to boil
~simmer 2 ½ hours - turning meat over in pot every half hour.
~remove meat and reduce sauce by ½
~slice meat, place on platter, pour sauce over meat.
~~Serve with Garlic Mashed Potatoes,
steamed green beans and
fresh green salad.
SUBMITTED BY: SALLY BROWN