Brad Smoliak’s Italian Style Pot Roast Recipe:
2-3 lb Chuck roast
2 T canola oil
1 medium onion, sliced
2 c chopped tomatoes, (grape/cherry)
½ c chicken stock
½ c red wine
2 T balsamic vinegar
sprigs of thyme
garlic cloves
¼ c flour
kosher salt
pepper
3 T chopped parsley
½ c olives, rough chopped (optional)
Pre-heat oven to 275 degrees. Heat a heavy Dutch oven over medium high heat. Season the beef with salt and pepper, generously, and then dust with flour to evenly coat. Pour oil into pan and brown roast on all side. Remove meat from pot, reduce heat, remove any excess fat, and then add onions and sauté till soft. Add the stock wine, tomatoes, vinegar, thyme and garlic cloves. Bring to a boil, then gently place roast in pot, cover with tight fitting lid or wrap with foil. Braise in oven for 2-3 hours or till fork tender.
Remove meat form pot and keep warm, strain liquid, reserve solids, and reduce and de-grease liquid. Season if need, add the solids back to liquid, and either process with emersion blender or pour over slice roast.
Enjoy!
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