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This is one of those recipes that you do NOT make during the summer, as it cooks in the oven for what seems like forever.  You just prep it, put it in the oven, and then you can go watch TV, surf the web, or play with your PS2 for a few hours.

I used bottom round roast for this, as it was on sale for $1.79 a pound at Shaw’s.  A braise like this is really the only good way to cook this cut.  It’s very tough, and only low slow cooking can break it down so that you can chew it.

Pot Roast

3 1/2 – 4 pounds beef bottom round roast
Salt and pepper to taste
3 tablespoons olive oil
2 cups beef stock or broth
2 cups dry red wine
1 bunch fresh flat leaf parsley, chopped
8 whole cloves
2 1/2 cups chopped onions
2 cups peeled carrot chunks (1 inch) or baby carrots
8 medium sized potatoes, scrubbed and quartered
1 can Italian plum tomatoes, with juice
1 cup diced celery
Fresh or frozen peas or green beans, thawed if frozen

Preheat the oven to 350 degrees F. Heat the oil in a large ovenproof pot. I used my 7 quart cast iron Dutch oven. Season the beef roast with pepper, and sear on each side for several minutes, until nice and well-browned all over.

Pour in beef stock and wine, season with salt & pepper, add parsley and cloves. Then stir in onions, carrots, potatoes, tomatoes with their juice, and celery. Bring to a simmer on top of the stove, then cover, transfer to oven, and cook for 2 1/2 hours. Then remove the lid and cook for another 1 1/2 hours, basting frequently, until meat is very tender.

At the very end, put the pot back on the stove, throw in peas or green beans, stir, cover the pot, and cook for five more minutes. Remove meat to a cutting board, slice, and serve with plenty of veggies and gravy. Serves 6.