Over the weekend, I had such a tremendous cooking experience in my unit’s kitchenette making Italian Pot Roast, all while trying to deal with the aftermath of Tropical Storm Henri. Yet, with much love and patience, I spent my evening prepping a delectable meal for the family and me.
I have to say the pot roast was tender, paired well with multigrain rotini pasta for those like myself with dietary restrictions.
I even had time to make an Arugula with lettuce salad dressed with olive oil, salt, pepper, and lemon juice. As an appetizer, I toasted Fresh Italian bread; seasoned with smooth spreading garlic confit, fresh basil, extra virgin olive oil, crisp turkey bacon bits, and shredded Monterey gooey cheese.
Hands Down a well worth it meal for supper on a rainy Sunday evening or any time of the week!
Ingredients
Instructions
- Trim fat from meat, then with a paper towel, pat dry your choice of the meat cut. Season to your liking with salt, and if you wish, add on some black pepper too. Go ahead and throw that trimmed fat into your dutch oven over medium-high heat. Once the fat liquifies, add the roast and brown it on all sides; about 10-12 minutes total time. Then transfer over that rump to a platter.
- Reduce that heat to a medium, add the chopped onions, and sautee until onions are translucent. 10 - 12 minutes. Add thyme, basil, oregano, and minced garlic. Stir for at least a minute to enhance its deep flavors and fragrance.
- Include tomato paste into the dutch pot and stir; let it caramelize with onions and herbs until it becomes brick red. About 5 minutes in deglaze the pan by adding the tomato sauce and stirring.
- Take your roast into the dutch oven and coat with the tomato sauce. Cover the pot, reduce the heat to low, and simmer roast for about 2 1/2 to 3 hours. You'll know it's ready when the meat feels tender and pulls apart with a fork. (If you prefer, it can be cooked in the oven at 350 ֯F and turn every hour.)
- Take that tender roast and serve it over some fluffy rice, creamy mashed potatoes, or even your choice of spaghetti; serve hot and Buen Provecho!