Pot Roast

ingredients

  • ¼ cup olive oil

  • 4–5 pound rump, chuck, or bottom round of beef

  • 1 onion (peeled and sliced)

  • 1 carrot (peeled and sliced)

  • 1 stalk celery (sliced)

  • 1 bay leaf

  • 2–3 whole cloves

  • 1–2 sprigs fresh thyme or ¼ tsp dried thyme

  • 2–3 sprigs parsley

  • 1 cup water

  • 1–2 tbs aceto balsamico

  • Salt and freshly ground pepper

directions

Heat oil in a heavy pot with tight-fitting lid. Brown beef on all sides; remove and set aside. In the same pot, saute vegetables lightly until onions are transparent. Add bay leaf, cloves, thyme, and parsley to vegetables. Place beef on top; add water and aceto balsamico. Cover tightly; lower heat and barely simmer for 2 to 3 hours, until tender. After ¾ of the cooking time, add about 2 tsp salt and dash pepper. When done, turn off heat, let rest 5 minutes and remove beef to a warm platter. Skim fat from liquid; over high heat, reduce liquid to about one half (until thickened). Adjust seasoning; serve meat, along with boiled potatoes or noodles. Makes 8-10 servings.