Italian Pot Roast
This is another option I found for the chunky London Broil cuts that I get from Costco. It’s cut down from Simply Recipe’s Italian Pot Roast and altered for Passover, ending up as a soupier version of Baked London Broil.
Ingredients
- 2 lb. london broil beef
- ½ tsp. salt or to taste
- ¼ tsp. black pepper
- 2 T. olive oil
- 1 small carrot, diced
- 1 small celery stick, diced
- 1 small onion (optionally red), diced
- 3 cloves garlic, mashed or minced
- 1 tsp. dried parsley (or 1 T. fresh)
- 1 tsp. dried sage (or 1 T. fresh)
- 1 bay leaf
- ¼ tsp. red pepper (optional)
- 1 c. red wine
- 1 14 oz. can plum tomatoes
Directions
- Sear the meat in the oil in a dutch oven (or any pan if using a crockpot). Remove.
- Fry the onions, celery, and carrots for 10 minutes.
- Optionally, add any fresh herbs and fry for 1 minute.
- Deglaze the pan with some of the wine.
- Return the meat to the pan and coat with the vegetable mix.
- Add remaining ingredients and bring to a boil. Optionally transfer to a crockpot before or after this step.
- Simmer for 3–4 hours, basting every half hour. (Crockpot on high, or longer on low.)
- Let sit an additional hour in a warm oven. (Crockpot on warm.)
- Optionally, remove the meat and reduce the sauce to the desired consistency (“medium-thick”).
- Slice meat into thick slices, if necessary.
Serve over polenta.
Variants
The carrots can be replaced by parsnips, turnips, and/or rutabagas. Mushrooms are also a nice addition.
The sage can be replaced by thyme.
For more spice than just red pepper, add cayenne pepper and/or Worcestershire sauce.
The original recipe called for more wine, which may need more reduction. If you want more liquid and/or less wine, use beef broth.
You can make and slice it a day ahead, then reheat.