The inspiration for this recipe came from Bare Feet In the Kitchen. Her Italian pot roast was cooked much longer, to the point that the meat was shredded prior to serving. She also used a combination of 1/2 cup water and 1/2 cup red wine. While her recipe looks delicious, I wanted dinner a little sooner than the 4-hour cook in the oven. (The original recipe can also be cooked in a crock pot for about 8-10 hours).
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