I was sufficiently happy with last week's curried pig (and its staying power throughout the week) that I did another, very different pot roast this week - an Italian-style beef roast.
2.5 lb chuck shoulder roast (about 4 inches thick). I trimmed off only one chunk of suet from a corner, leaving the rest of the fat as trimmed by the store. (If you find a roast bound with string, please remove string before cooking this way.)
2 of those small cans of tomato paste, with Italian seasoning. I used Ralph's brand, which did not have HFCS in it unlike the "big" brand next to it on the shelf.
Generously dust with granulated garlic, parsley, and oregano on both sides of meat. Place in cooker and slather exposed sides with tomato paste (use it all for super tomato flavor). Add one large onion, cut in sixths or eights; a tablespoon of dried shallots; and a half-dozen crushed cloves of garlic.
Heat through on high for a half hour, turn down to low and go to work. This one was in on LOW from 7:45 a.m. to right around 5 p.m. and was cooked through, fell apart nicely when turned, and had created an incredibly rich sauce. I added a splash of Nero d'Avola and reheated for fifteen minutes, because I think a little red wine is required in tomato sauces! Tonight we're having the leftovers with pasta.
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