Italian Pot Roast    No. 357                           Yields 8 Servings
 
      3 large     garlic cloves, peeled      1 cup       plum tomatoes, seeded,
      3 lb        chuck roast, rump or                   drained & chopped
                  boneless                   1 tbls      tomato paste
      4 tbls      olive oil                1/4 cup       basil, fresh, finely
      1 lb        onions, peeled and                     chopped
                  chopped                      -         salt, to taste
      2           carrots, peeled and          -         pepper, freshly ground
                  chopped                                to taste
      2 ribs      celery, chopped
    1/2 cup       red wine, robust, dry
 
 Cut the garlic into thin slivers.
 Pierce the meat in many places with the point of a knife.
 Insert one garlic sliver into each of the holes.
 Heat half the oil in a heavy 3- to 4-quart heatproof casserole.
 Add the meat.
 Brown well over medium heat.
 Remove from the casserole.
 Add the remaining oil and the onions, carrots and celery.
 Saute until moderately brown.
 Stir in the wine.
 Cook for a few minutes, scraping the bottom of the casserole.
 Add the tomatoes, tomato paste and basil.
 Season with salt and pepper.
 Return the meat to the casserole.
 Cover tightly.
 Cook over very low heat for at least three hours, until the meat is very
 tender.
 Turn the meat a few times during cooking.
 Remove the meat from the casserole.
 To serve immediately, skim the fat from the surface of the sauce, puree the
 sauce in a food processor and reheat.
 Otherwise, refrigerate the meat and sauce overnight.
 Remove any congealed fat from the sauce.
 Puree the sauce in a food processor.
 Reheat the meat in the sauce before serving.