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Dried crushed red pepper adds a touch fiery zeal to this Italian-flavored pot roast. To prepare this dish, the roast is cooked, chilled in its cooking broth, thinly sliced, and then reheated in the broth.

Italian Pot Roast

1 (4 1/2 to 5 pound) chuck roast

1 1/2 cups water

2 teaspoons beef base

2 bay leaves

2 tablespoons dried basil leaves, crushed

1 1/2 tablespoons dried oregano leaves, crushed

2 1/2 teaspoons salt

1 teaspoon dried crushed red pepper

1/2 teaspoon garlic powder

1. Heat oil in a large Dutch oven over medium heat and brown roast on all sides.
2. Combine water and remaining ingredients, mixing well. Pour over roast; bring to a boil. Cover and reduce heat. Simmer for 3 hours or until tender. Let cool slightly; cover and chill.
3. Remove roast from broth; cut into very thin slices. Return meat to broth; cook over medium heat until thoroughly heated. Remove bay leaves and serve.

Makes 10 to 12 servings.