The Spicy Olive’s Tuscan Pot Roast
4 Tablespoons Spicy Olive Organic Tuscan Herb olive oil
1 4 lb. beef chuck or pot roast
1/2 cup red wine or beef broth
1/2 cup water
1 shallot, minced
4 potatoes, cubed
1 cup carrots, in chunks
1&1/2 cup portabella mushrooms, sliced
2 teaspoons A-1 Sauce
1 28 ounce can, crushed tomatoes
1 clove garlic, minced
Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium to medium high heat. Place beef roast in pan and brown on all sides. Add shallot and garlic and allow to lightly brown, then add mushrooms and cook until tender. Add red wine or broth, water, A-1 Sauce, tomatoes, potatoes and carrots to dutch oven. You can finish the roast three ways: Stove top over low heat for 3-4 hours,
Crock pot on low for 8 hours or high for 4 hours or
Oven set at 250-300° for 2-3 hours.
Roast will be very tender when done. Serve with red wine, a salad and a loaf of crusty bread with The Spicy Olive’s Tuscan Herb olive oil for dipping!