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INGREDIENTS
| 3 - 4 lb |
|
1.5 - 2 kg |
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Pot Roast |
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salt and pepper, to taste |
| 1 tsp |
|
5 mL |
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EACH dried Italian seasoning and paprika |
| 2 |
|
2 |
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onions, thinly sliced |
| 6 |
|
6 |
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garlic cloves, minced |
| 10 |
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10 |
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sun-dried tomatoes, scissor-cut into thick strips |
| 19 oz |
|
540 mL |
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can stewed tomatoes |
| 1 cup |
|
250 mL |
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beef stock |
| 1/2 cup |
|
125 mL |
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EACH dry red wine and ketchup |
PREPARATION TIME: 15 minutes
COOKING TIME: about 3 hours
DIRECTIONS
1. Season roast with salt and pepper. Combine Italian seasoning and paprika and rub over roast. Brown roast in lightly oiled Dutch oven or stockpot over medium-high heat; add remaining ingredients.
2. Reduce heat and simmer, covered on stove-top or in 325°F oven (160°C) until fork tender, about 3 hours. (Note: oven is best for maintaining a simmer.)
3. Remove roast to serving platter and crush sauce mixture with a potato masher to thicken. Season with salt and pepper to taste.
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NUMBER OF SERVINGS: 4- 6 SERVINGS
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