Pot Roast Roman Style (Stracotto Alla Romana)
| Yield: | 6 Servings |
| Categories: | Beef |
| 1 | 3-3 1/2 lb pot roast - rump or eye of round | |
| 3 | tb | Olive oil |
| 2 | White onions; chopped | |
| 4 | Cloves garlic; crushed | |
| 2 | Stalks celery; chopped | |
| 2 | Carrot; chopped | |
| 8 | Plum tomatoes; chopped | |
| 1/4 | ts | Worcestershire sauce |
| 3/4 | c | Red wine |
| 1 | c | Beef stock |
| 1/8 | ts | Sugar |
| Freshly ground black pepper | ||
| Salt |
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