ITALIAN POT ROAST

3 LB. POT ROAST
1 T. OLIVE OIL
2 T. BUTTER
1/2 C. ONIONS
2 CLOVES MINCED GARLIC
2-1/2 TSP. SALT
1/2 TSP. PEPPER
1/2 TSP. ROSEMARY
1 C. TOMATO SAUCE
1/2 C. BEEF BROTH
2 T. DRY VERMOUTH
2 T. MINCED PARSLEY

 

 

 

350o OVEN
HEAT OIL AND BUTTER IN ROASTING PAN AND BROWN MEAT, ONIONS AND GARLIC.TURN MEAT TO BROWN ON ALL SIDES.
SEASON THE ROAST WITH SALT, PEPPER AND ROSEMARY.
MIX TOMATO SAUCE, BEEF BROTH, VERMOUTH AND PARSLEY TOGETHER AND POUR AROUND ROAST IN PAN
ROAST 2-1/2 HOURS UNTIL TENDER.