*  Exported from  MasterCook  *
 
                             Italian Pot Roast
 
 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Course - Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2  lb.           boneless beef chuck roast
    2      tablespoons   oil
    1      cup           onion -- finely chopped
    1      teaspoon      garlic -- minced
    1      can 14 oz.    plum tomatoes -- broken up
      1/2  cup           Marsala wine or beef broth
    1      teaspoon      salt
      1/2  teaspoon      pepper
      1/2  teaspoon      dried thyme leaves
    2      small         bay leaves
 
 Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat.  Pat
 meat dry with paper towels.  Add to hot oil along with all of the vegetables
 and garlic.  Brown meat on all sides.  Stir the vegetables occasionally.  Add
 liquids and all seasonings.  Cover tightly and bake for 2 1/2 to 3 hours in a
 preheated 325 oven, until meat is fork tender.  Lift meat to a cutting board.
  Cover loosely with foil and let stand 10 to 15 minutes.   Discard any bay
 leaves and/or citrus peel and skim fat from sauce.  If you like, thicken the
 sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water.  Slice
 meat across the grain and serve with the sauce.
 
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