The inspiration for this recipe came from Bare Feet In the Kitchen. Her Italian pot roast was cooked much longer, to the point that the meat was shredded prior to serving. She also used a combination of 1/2 cup water and 1/2 cup red wine. While her recipe looks delicious, I wanted dinner a little sooner than the 4-hour cook in the oven. (The original recipe can also be cooked in a crockpot for about 8-10 hours).
I used a beef stock rather than water to give the cooking liquid a more robust, beefy flavor. While the roast was cooked to the point of no longer being pink, it was still very moist and tender, having cooked in a large amount of liquid. Much to my surprise, most of the onions caramelized over the top of roast – an added treat. Yet there were plenty of onions swimming about in the cooking liquid to serve more at table-side.
Italian Pot Roast in Beefy Red Wine
2 1/2 lb beef round roast
1 small onion, sliced thinly
1/2 cup Beef Stock
1/2 cup red wine
1 teaspoon Basil
1/2 teaspoon Thyme
1/2 teaspoon Marjoram
1 teaspoon Kosher Salt
1/4 teaspoon freshly ground black pepper
Combine all the spices in a small bowl and set aside.
Peel and thinly slice onion, set aside.
Combine beef stock and wine in a measuring cup. Whisk to blend.
Sprinkle the spices over the entire roast to coat thoroughly. Place roast in a dutch over or other oven safe pot.
Top roast with sliced onions. Pour wine and beef stock over the top of the roast.
Preheat to 350 degree. Cover and bake for about 2 1/2 hours. Roast will be cooked through, yet moist and tender due to all the liquid.
Remove from oven, but leave covered in the pot for about 10 minutes or so. Transfer to serving platter and slice. Drizzle with cooking liquid and serve.