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Braised Italian-Style Beef

beef - other

3 pounds boneless pot roast
2 cloves garlic; slivered
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons oil
2 onions; chopped
3 carrots; chopped
1 stalk celery; chopped
1 teaspoon thyme
1 bay leaf
1 cup beef stock; or
1 cup tomato juice; or
1 cup dry red wine
1 cup canned tomatoes; drained, chopped
1 tablespoon parsley; chopped
1 teaspoon dried oregano
1 teaspoon dried basil

With sharp knife, make small cuts in beef; insert a garlic sliver in each. Rub meat with salt and pepper; sprinkle with flour. In deep, heavy saucepan or Dutch oven; heat oil over high heat; sear meat for about 7 minutes or until browned all over. Add onions, carrots, celery, thyme, bay leaf and stock. Cover tightly and simmer over low heat for 1-1/2 hours, turning beef occasionally. Stir in tomatoes, parsley, oregano and basil; simmer for 45 to 50 minutes or until beef is tender. Discard bay leaf. Slice roast and serve with vegetables.

Contributor: Canadian Living Magazine (January, 1991)

Yield: 6 servings

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