- 1 medium boneless pot roast
- 2 large garlic cloves cut in to slivers
- 2 large garlic cloves sliced
- 2 tablespoons of olive oil
- 1 large onion finely chopped
- 2 sprigs of fresh rosemary (or a tablespoon dried)
- 1 cup of red wine (you can drink the rest)
- large can of crushed tomatoes (Good Italian ones work best)
- Handful of chopped parsley for garnish.
Poke holes all over the beef and stuff the garlic slivers in them. Add the oil to a large casserole (if you have a Le Crueset or equivelant so much the better) When it is heated up on top of the stove brown the pot roast on all sides.
Then remove from casserole and add the onion and chopped garlic.
Stir around in all the good brown bits until the onion is translucent. Pour in the wine and tomatoes and stir them until all those good brown bits have been absorbed add the beef back and spoon the sauce over. Nestle in the rosemary sprigs.
Cook on a low heat either in the oven or on top of the stove with a lid on for about 3 hours, your house will fill with the most delicious aromas.
Remove the beef from the sauce and keep warm while you concentrate the sauce down by simmering with out a lid. Taste for seasoning, always taste for seasoning.
Slice up the meat into a nice earthy looking serving plate and spoon over the sauce.
Then just for that little extra something sprinkle on some chopped parsley, pour it from high up and look like a chef.
Though I say so myself this was delicious and just what the Doctor ordered on a cold mid winter day.