PETRINI'S ITALIAN POT ROAST
A slow-cooked pot roast recipe my mother found over 40 years ago at a local grocery store. Super fast and easy to throw together and makes the house smell wonderful as it slowly simmers on the stove top. I've tried it in the crock pot and it just doesn't turn out as well!
Provided by 2ChinaGirls
Categories Stew
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Season beef to taste with salt and pepper.
- Heat a large (5 quart covered) pot over medium to medium high heat.
- Coat bottom of pre-heated pan with olive oil.
- Sear meat well on both sides (you may need to cut the meat into smaller pices to accommodate your pan). Once the meat is seared remove to a plate.
- In a bowl or large measuring cup, mix together the tomato sauce, garlic, italian seasoning, apple juice and vinegar.
- Pour liquids into pot and deglaze, being sure to scrape up all the yummy goodness on the bottom of the pan.
- Add back the meat and also add the mushrooms.
- Lower the heat so that the liquids are at a simmer and cover the pot.
- Let simmer for 2-3 hours until the meat is falling apart.
- Serve in shallow bowls over pasta cooked al dente.
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