Categories: Beef, Main Dish

Ingredients

• 3 1/2 lbs beef shoulder or 3 1/2 lbs cross-rib roasts, rolled and tied (preferred, but you can use your favorite cut of meat)
• 1 teaspoon fresh ground black pepper, to taste
• 3 tablespoons best-quality olive oil
• 1 1/2-2 cups beef stock (I've used canned beef broth in a pinch)
• 2 cups dry red wine
• 1 bunch parsley, chopped fine (I prefer about a half a bunch. Save the rest for garnish.)
• 1 teaspoon salt
• 7 whole cloves (this and the wine are what make it so good)
• 2 1/2 cups coarsely chopped yellow onions
• 2 cups peeled carrots, 1 inch chunks
• 8 medium potatoes, scrubbed and cut into thirds (I peel mine)
• 2 cups canned Italian plum tomatoes, with juice (gotta be Italian)
• 1 cup diced celery

Directions

1. Preheat oven to 350°F.

2. Rub roast with black pepper.

3. Heat olive oil in a heavy flameproof casserole or Dutch oven and sear roast for several minutes on each side, browning well.

4. Pour in stock and wine and add parsley, 1-teaspoon salt, 1-teaspoon black pepper and the whole cloves.

5. Stir in onions, carrots, potatoes, tomatoes and celery.

6. Liquid in casserole should just cover vegetables. Add additional beef stock if necessary.

7. Bring to a simmer on top of the stove, cover and bake in center of oven for 2 ½ hours.

8. Uncover and cook longer, until meat is tender, about 1-½ hours, basting frequently.

9. Transfer roast to a deep serving platter and arrange vegetables around it.

10. Spoon a bit of sauce over all and garnish the platter with parsley.

11. Pass additional sauce in a gravy boat.

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