| Level: | Easy |
| Total: | 3 hr 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds rump roast
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- One 28-ounce can tomato product (I’m using crushed tomatoes)
- 1 cup liquid (I’m using water)
- 2 bay leaves
- 1 pound dry pasta (I’m using shells)
Instructions
- Preheat the oven to 350 degrees F.
- Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
- Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
- Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
- About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
- To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 954 |
| Total Fat | 36 g |
| Saturated Fat | 12 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 9 g |
| Sugar | 20 g |
| Protein | 63 g |
| Cholesterol | 170 mg |
| Sodium | 1322 mg |
Reviews
This was amazing! I used tomato paste (1 tbs) for my tomato product and used beef stock for my liquid but also added a can of beef consume. It made the gravy super rich…in a good way! Oh my!! The roast was super flavorful and super tender after the 3 1/2 hour bake. At the last hour, I added cut carrots and potato wedges and frozen pearl onions. So good!!
This is one of my all time favorite recipes; take boring old pot roast to a whole new level of excitement and perfection!
We enjoyed this recipe! Will definitely make it again
Made this today on a cold snowy day in Indiana and can’t wait to eat it!! Have had it before- it’s delicious
It was just okay
Absolutely outstanding Michael!
This was delicious. I added more carrots and added spinach to the sauce and a can of fire roasted tomatoes. Instead of shells I used thick tagliatelle.
Made this and it was amazing!!!! Chef Trex
Loved this. Shared with our neighbors from a socially appropriate distance. All agreed this is a keeper. May try it with polenta next time