Ingredients

Here are the following ingredients:

• 1 tsp (5 mL) EACH dried Italian seasoning and paprika
• Salt and fresh ground pepper
• 3 lb (1.5 kg) Beef Boneless Blade Pot Roast
• Vegetable oil
• 2 onions, thinly sliced
• 6 cloves garlic, minced
• 10 sun-dried tomatoes (dry-packed), cut into thick strips
• 1 can (19 oz/540 mL) stewed tomatoes
• 1 cup (250 mL) beef broth
• ½ cup (125 mL) EACH dry red wine and ketchup

Shopping List

Here are the following shopping items to buy:

• Dried Italian seasoning
• Paprika
• Salt and fresh ground pepper
• 3 lb (1.5 kg) Beef Boneless Blade Pot Roast
• Vegetable oil
• 2 onions
• 6 cloves garlic
• 10 sun-dried tomatoes (dry-packed)
• 1 can (19 oz/540 mL) stewed tomatoes
• Beef broth
• Dry red wine
• Ketchup

Method

Follow these cooking methods/directions:

1. Combine Italian seasoning, paprika and salt and pepper to your taste in a small bowl. Pat roast dry with paper towel and rub all over with seasoning.

2. Heat a lightly oiled Dutch oven or enamelled cast-iron roaster over medium-high heat; brown roast, turning with tongs, for about 10 minutes until browned all over. Add onions, garlic, sun-dried tomatoes, stewed tomatoes, beef broth, wine and ketchup. Bring to just a boil.

3. Reduce heat, cover and simmer on stove-top or in preheated 325°F oven for about 3 hours or until beef is fork-tender. (Note: oven is best for maintaining a simmer.)

4. Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Crush sauce mixture with a potato masher to thicken. Season with salt and pepper to taste. Skim off fat from sauce, if desired. Slice roast across the grain into thin slices and serve with sauce.

   Pot Roasts actually taste better when made the day ahead! Here’s how: Refrigerate cooked pot roast overnight in its braising sauce. Next day, skim any fat from sauce and thinly slice roast crosswise; place meat in ovenproof casserole. Heat sauce and pour over meat. Cover and heat in 350°F oven for about 25 minutes.