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Recipe Name: Pot Roast Roman Style (stracotto Alla Romana) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

1 3-3 1/2 lb pot roast - rump
or eye of round
3 Tablespoon(s) Olive oil
2 White onions, chopped
4 Cloves garlic, crushed
2 Stalks celery, chopped
2 Carrot, Chopped
8 Plum tomatoes, chopped
1/4 Teaspoon(s) Worcestershire sauce
3/4 Cup(s) Red wine
1 Cup(s) Beef stock
1/8 Teaspoon(s) Sugar
Freshly ground black pepper
Brush the meat with 1 tablespoon of the olive oil, place the meat in
alarge skillet or Dutch oven, and brown on all sides over high
heat.Remove the meat.Reduce the heat and saute the onions, garlic,
celery and carrots in theremaining 2 tablespoons of olive oil until
soft. Add the rest of theingredients, replace the meat, cover, and
simmer for 2 1/2 to 3 hours,or until the meat is very tender. During
cooking, turn the meat severaltimes and baste.Remove the meat and defat
the pan juices. Puree the vegetables in thejuices and serve as a sauce
with the sliced meat. Posted to EAT-L Digest22 Jul 96Date: Tue, 23
Jul 1996 10:03:53 -0400From: Cheryl Constantine <Nickaduck@AOL.COM>

Nutrition (calculated from recipe ingredients)
Calories: 751
Calories From Fat: 492
Total Fat: 53.7g
Cholesterol: 177.4mg
Sodium: 543.9mg
Potassium: 945.7mg
Carbohydrates: 7.1g
Fiber: 1.1g
Sugar: 2.6g
Protein: 55.3g

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