Sunday dinner was a tradition in my family growing up. My mother, an exceptional cook, would prepare a feast with enough food to feed our entire neighborhood. All were welcome to join us for dinner. When I married and started my own family, I continued having large Sunday family dinners.
One of my mother’s famous Sunday meals was her Italian Pot Roast. She preferred an Eye Round Roast, but you can use a Shoulder or Brisket. I like to make this just like my mother on a stove, but it can be cooked in a slow cooker. After the meat is browned on the stove place all the ingredients in a slow cooker and cook for eight hours.
Italian Pot Roast
4 lb. Eye Roast
1 garlic clove, thinly sliced
salt and pepper
2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped onions
1 finely chopped celery stalk
2 cloves garlic, minced
2 bay leaves, crushed
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup tightly packed parsley leaves, chopped
3 tablespoons tomato paste
3 cups red wine
1(28-ounce) can whole San Marzano tomatoes, drained and chopped*
2 tablespoons flour
1/4 cup water
1 lb. penne pasta
Cut slits in eye roast and insert sliced garlic into slits. Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons olive oil until hot but not smoking. Brown beef on all sides. Transfer beef to a plate. Pour off browning fat.
Add carrots, onions, and celery, stirring until golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, thyme, rosemary, cinnamon, nutmeg, parsley and tomato paste. Add the wine and simmer for 5 minutes. Add the beef and tomatoes. Bring to a simmer, cover and cook at a gentle simmer for 3 hours, until meat is tender.
Remove beef, cover with aluminum foil to keep warm. Mix two tablespoon flour with 1/4 cup water. Add to the sauce to thicken. Simmer on low heat stirring until sauce thickens about 3-5 minutes. While sauce is thickening cook pasta according to package directions.
Place cooked pasta on a large plater, pour the sauce over pasta. Slice beef and arrange over pasta. Serve with fresh grated Parmesan cheese.
*I used Cento certified San Marzano tomatoes.
Enjoy!
