Preparation:
Heat oil in dutch oven over medium-low heat. Add the pot roast and brown on all sides. Remove the meat from the pan, and set aside. Add the onions, carrots, celery, and slivered garlic and sautŠ until soft, 10 minutes. Remove the vegetables and set aside.
Set a rack in the bottom of the pot and place thje roast on top. Pour the beef broth into the pot. Bring to boil, reduce heat, cover, and simmer for 1 hour. (I used a 3-lb roast and cooked an extra 1/2 hour.) Preheat oven to 350 degrees. Remove roast and cut meat into 1/4-inch-thick slices (they will be quite rare). Return slices to the pot layering them evenly.
Crush tomatoes slightly and add them to pot with the tomato paste, 1 teaspoon minced garlic, pepper, salt, thyme, bay leaf, red wine, and reserved vegetables. Bring to boil. Transfer to the oven and bake, covered, until the meat falls apart, around 11/2 hours. (I used additional spices and cooked in oven for 2 1/2 hours. Wanted the meat to tall apart.) Remove the meat and bay leaf from pot and allow to cool slightly. Shred the meat and return to the pot. Add the parsley and heat through. Cook pasta according to directions. Serve the stracotto (beef sauce) over the pasta. |
