| OVEN POT ROAST, ITALIAN STYLE |
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12-15 Servings1-1/2 teaspoons salt 1/4 teaspoon pepper 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1 beef bottom round roast or rolled rump roast (4-1/2 to 5 pounds) 1 can (28 ounces) Italian tomatoes, cut in pieces 1/2 cup dry red wine 2 tablespoons instant minced onion 2 tablespoons dried parsley flakes 1 bay leaf 1/4 teaspoon garlic powder 6 medium carrots, pared and sliced 1-1/2 pounds zucchini, sliced 2 cups cherry tomatoes, pricked with fork 1/2 cup cold water 1/4 cup cornstarch Preheat oven to 350ºF. Rub salt and pepper over surface of meat. Melt Crisco in heavy Dutch oven over medium-high heat. Add meat and brown well on all sides. Drain off fat. Combine tomatoes, wine, onion, parsley, bay leaf, and garlic powder. Pour over meat. Cover tightly. Cook in a 350ºF oven for 2-1/2 hours. Mix in carrots; cover and cook for 20 minutes. Mix in zucchini; cover and cook for 15 minutes. Mix in cherry tomatoes; cover and cook for 5 to 10 minutes or until heated. Arrange meat and vegetables on a warm serving platter; keep warm. Pour pan juices into a large measuring cup. Add water, if needed, to make 4 cups liquid. Return liquid to Dutch oven. Stir in a blend of cold water and cornstarch. Cook over medium-high heat, stirring constantly, until liquid comes to boiling. Cook and stir for 5 minutes. Serve with meat. |
