Pot Roast with an Italian Twist

mykitcheninthemiddleofthedesert.wordpress.com

I love food, I love to eat, I love to cook, I HATE to clean it all up! Thank you William Howard Livens for inventing the modern-day dishwasher. I am retired and currently doing what I have always wanted to do, I am a true blue Homemaker. My DH and I moved from our lifelong home in Hawaii to Arizona. We worked very hard, as most people do, so that we could indulge in life. We are having a blast!

note: his is my adaptation from Cook’s Country TV*

3 ½ to 4 pound chuck roast

2 Tbsp. Oil (olive or canola or vegetable, no matter)

1 medium Onion, chopped

1 rib of Celery, chopped

1 lb. Crimini Mushrooms, quartered

2 Tbsp. Tomato paste

1 15oz. can diced Tomatoes (I use no salt-added)

½ C. Tomato sauce (any kind will do)

2 tsp. sugar

½ C. water

1 C. light, sweet, Red Wine such as a beaujolais or merlot (it doesn’t need to be expensive, I got Trader Joe’s merlot for $3.99 and it taste good too)

1 head of garlic, paper skin removed & cut horizontally

½ tsp. each dried Thyme and Rosemary (recipe calls for a sprig, but I only had dried)

Directions at mykitcheninthemiddleofthedesert.wordpress.com

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