Italian Recipes: ITALIAN POT ROAST [25-8-15]

Italian Recipes: ITALIAN POT ROAST


 6 oz. fresh mushrooms
 1 cup hot water
 2 Tbs. cooking oil
 2 large onions, chopped
 3 - 4 lb. chuck roast
 1/2 tsp. salt (cancel if tenderizer is used)
 1/4 tsp. each pepper and ginger
 4 cloves garlic, minced or mashed
 1 - 8 oz. can tomato sauce
 1 - 2 1/4 oz. can sliced black olives


 Wash mushrooms and soak in 1 cup hot water for at least 30 min. Drain, discard soaking liquid and slice in 1/4" strips.  Heat cooking oil in large heavy stew pot, (or Dutch Oven) add onions and cook until golden brown.  Remove with slotted spoon and reserve.  Sprinkle with salt (or Tenderizer), pepper, and ginger.  Brown both sides in oil remaining in pot.  Distribute onions and garlic around meat, cover and
 cook over very low heat for one hour.  After 1 hour add mushrooms, tomato sauce, and olives.  Cover and simmer 1 to 2 hours longer. Drain off liquid and skim off any excess oil and fat.  Dissolve 2 to 3 tsp.  corn starch in liquid and return liquid to pot and simmer for 15 minutes until gravy thickens. 

6 to 8.

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