Tyrolean pot roast from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper

  • bay leaves
  • beef chuck
  • carrots
  • celery
  • celery seeds
  • whole cloves
  • coriander seeds
  • fennel seeds
  • tarragon
  • tomato paste
  • canned tomatoes
  • dry red wine
  • cumin seeds
  • turkey broth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 12, 2020

    We really enjoyed this (and my husband *loved* it). The sauce has nice brightness from the wine/vinegar/tomato that works very well with the meaty flavors. The herbs and spices were very aromatic early in the cooking process but mellowed considerably by the end. They may have mellowed more than the recipe intended since I simmered everything for a couple of additional hours (we like the meat to be very tender). Using a 6-quart dutch oven to both brown and simmer meat worked fine. Simmered in a 275F oven vs. on stovetop. Note that this recipe requires 2 days of prep if you follow its suggestion to marinate the meat overnight before cooking it. Recipe suggests skimming fat from sauce after reheating on Day 2, but it was easy enough before reheating to lift off the solid fat that formed on the sauce's surface after its overnight chill. The cooked vegetables in the sauce did a great job of thickening it once pureed. I reduced the cooking liquids to ~4 cups total for the sauce.

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