Basil EVOO Braised Roast

We had some of our friends over for dinner last weekend and made this roast, it was "to die for!" The children devoured it and us adults just could not get enough! You can serve this with some garlic mashed potatoes or roasted potatoes and a nice green salad with some delicious Quail and Olive lemon EVOO and fig balsamic dressing!


Basil EVOO Braised Roast

3-4 lbs chuck roast
salt and pepper
3 Tablespoon Basil EVOO
1 cup crushed tomatoes
1 cup Red Wine
2 Red onions chopped
2 garlic cloves minced
6 carrots sliced
3 celery stalks sliced
1 cup mushrooms, stems removed
5 fresh basil leaves
2 sprigs fresh rosemary
2 bay leaves

Season chuck roast with some Basil EVOO and salt and pepper, rub all over roast. Heat stock pot on medium high. Add Basil EVOO. Add roast and brown on all sides, you will want a nice brown crust to form on the outside. Pour the tomatoes adn red wine in. ADd the red onions, garlic, carrots, celery, mushrooms, basil leaves, rosemary, and bay leaves. Season with salt and pepper adn drizzle with  a little more Basil EVOO over mixture. Cover pot and reduce heat to low. You will need to baste every 30 minutes with the pan juices for 3 hours until roast is done and beef is tender. Cut roast and serve with vegetables and pan juices.

If you roast your potatoes, make sure you use some Garlic EVOO, it is so good!