Italian Pot Roast

I had been looking for a new pot roast recipe when I stumbled on this one.  It is VERY easy to make – takes some time but easy none the less. I loved it!!!!  Of course I still have yet to find my camera so I do not have a picture of my creation – Sorry. 

Italian Pot Roast 


  • 3 1/2 to 4 pound rump or chuck beef roast
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • 1 large carrot, diced (about 1 cup)
  • 1 large celery stalk, diced (about 1 cup)
  • 1 medium red onion, diced (1 to 1 1/2 cups)
  • 2 garlic cloves, finely minced
  • 2 Tbsp chopped fresh flat-leaf parsley
  • 1 bay leaf
  • 1 Tbsp finely chopped fresh sage
  • 3 cups medium-bodied Italian red wine
  • 1 28-ounce can Italian plum tomatoes, put through a food mill to remove the seeds


Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all sides, 10-12 minutes. Transfer the meat to a platter.  Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes. Add the garlic, parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute. Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.  Raise the heat to high, adding the remaining wine, the bay leaf, and the tomatoes, and bring to a boil. Cover the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour or so, until the meat is very tender and flakes away when pierced with a fork, 3-4 hours. Turn off the heat and let the roast sit in its juices for an hour. (You can also put the pot into a 300°F oven and turn the roast every hour.)  Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.  Cut the meat into thick slices (it will probably fall apart), and place on warm serving dishes. Spoon the sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.



Peppery Brown Sugar Salmon

I love fish but rarely cook it at home. I usually like to be able to buy it and cook it the same day.  This past Saturday I finally got a chance to make this recipe that I saw on a blog I love, Ezra Pound Cake.   It was probably the easiest recipe I have ever made but it still had a TON of flavor.  I served it with my version of an Autumn Salad which was Spinach leaves, Glazed Walnuts, Apples, Craisins and Crumbled Blue Cheese with a White Balsamic Dressing


Peppery Brown Sugar Salmon


Serves 4

  • 1 1/2 pounds salmon fillets (bones removed)
  • 3 tablespoons brown sugar, packed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon lemon pepper seasoning
  • 1/4 teaspoon cracked black pepper
  • 1 tablespoon butter, melted

1. Preheat oven to 425 degrees F.

2. Pat the salmon fillets dry.

3. Brush with melted butter.

4. Combine the seasonings in a small bowl and mix.

5. Sprinkle the seasonings over the salmon, and press down gently.

6. On a lightly greased baking sheet, bake for 20-25 minutes. Line the sheet with foil for easy cleanup.