Italian Pot Roast
Dried crushed red pepper adds a touch fiery zeal to this Italian-flavored pot roast. To prepare this dish, the roast is first cooked, then chilled in its cooking broth. On the day it is served, it is thinly sliced and reheated in the broth. A make-ahead dish if ever there was one.
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
- Heat oil in a large Dutch oven over medium heat and brown roast on all sides.
- 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.
- 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.