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Serves:     people
Notes from Anna

A melt-in-the-mouth Italian pot roast rich in iron, vitamins and a lovely mix of antioxidants from the tomato puree, garlic, red wine, onions and carrots.  Ideal for feeding a large gathering without breaking the bank!  Leftovers are even tastier the following day.




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  1. Rinse the meat and pat dry with kitchen towel.
  2. Peel and roughly chop the onions. Peel the carrots and cut into large chunks. Wash and dice the celery. Peel and bash the garlic.
  3. Boil a kettle and make up the stock according to the packet instructions.
  4. Warm the oil and butter in a large saucepan. Add the beef and brown on all sides.
  5. Pour in the wine and let it bubble for a minute or two.
  6. Add the carrots, celery, onions and garlic and cook gently for 3 minutes. Season with salt, a generous grinding of black pepper and a grating of nutmeg.
  7. Add the stock and tomato puree. Mix well to combine the ingredients.
  8. Cover the saucepan with a lid and cook over a very low heat for 2 hours 20 minutes.
  9. Remove the meat from the pan and let it rest for a few minutes.
  10. Turn up the heat and let the sauce bubble for a few minutes, then mash the vegetables with a fork.
  11. Slice the beef and return it to the pan. Warm it through and serve with the rich cooking sauce.

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