Piedmontese Pot Roast<\/p>\n
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This moistly tender, Italian-style pot roast has a rich, dark wine sauce. Serve the meat with butter-browned potato chunks and steamed Swiss chard or fresh spinach with lemon.<\/p>\n
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1 boneless rump roast (3 1\/2 to 4 lb.)<\/p>\n
1 tsp. salt<\/p>\n
1\/4 tsp. pepper<\/p>\n
1\/2 tsp. rosemary<\/p>\n
1 large onion, chopped<\/p>\n
1 clove garlic, smashed (I use 2)<\/p>\n
2 medium carrots, shredded (I just slice thin)<\/p>\n
1 stalk celery, chopped<\/p>\n
1 small bay leaf<\/p>\n
10 whole cloves<\/p>\n
1 C. dry red wine<\/p>\n
1 Tab tomato paste<\/p>\n
1\/4 C. rum or brandy<\/p>\n
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Preheat oven to 500. Rub roast with mixture of the salt, pepper and rosemary. Brown roast, with fat side up, in an open roasting pan for 15 minutes. Discard the fat. Mix onion, garlic, carrots, celery, bay leaf and cloves. Place about half of the mixture in slow cooker, preheated on High setting. Top with browned roast. Surround with remaining mixture. Mix wine and tomato paste; pour over meat and vegetables. Cover and cook on High until meat is very tender (about 5 hours). Remove meat and keep it warm while preparing sauce. Discard bay leaf. Skim and discard fat from cooking liquid, then puree liquid and vegetables in blender until thick and smooth. Pour into a saucepan and reheat to serving temperature (boil several minutes to reduce, IF sauce is too thin). Stir in rum or brandy and heat several minutes longer. Salt to taste. Slice beef, spoon sauce over, and serve!<\/p>\n","protected":false},"excerpt":{"rendered":"
Piedmontese Pot Roast This moistly tender, Italian-style pot roast has a rich, dark wine sauce. Serve the meat with butter-browned potato chunks and steamed Swiss chard or fresh spinach with lemon. 1 boneless rump roast (3 1\/2 to 4 lb.) 1 tsp. salt 1\/4 tsp. pepper 1\/2 tsp. rosemary 1 large onion, chopped 1 clove garlic, smashed (I use 2) 2 medium carrots, shredded (I just slice thin) 1 stalk celery, chopped 1 small bay leaf 10 whole…<\/p>\n