Pot Roast with Gnocchi and Sundried Tomatoes

I’m in love with a nice pot roast.  My family has always prepared an amazing pot roast.  It took me a while to get it down pat.  But practice makes perfect.  I have picked up some tricks from them with making it.  Start by picking out a great cut of meat like bottom round, or chuck.  If you have a butcher around that’s the best place to get some nice cuts.  Make sure that you let your meat marinate for about 2 hrs or longer; even the night before.  Add some salt, pepper, rosemary or bay leaf (or both), chopped up garlic, I added some red wine into the marinade to moisten the meat (remember the alcohol gets cooked off while cooking).  Drizzle some olive oil into a pot and add the meat (let meat sit on the counter until it gets to room temp.  Don’t throw a cold cut of meat into the pot, let meat relax so it’s not so tough) 

Begin to sear the meat all around until its nice and golden brown.  Then add water until just the tip of the meat is showing and cook for about 3 to 4 hours. Check the meat after the 2 hr mark to make sure water isn’t completely evaporated, if you need to add more water feel free too.  Once 3 to 4 hours have passed, Place meat on cutting board and cut into slices.  Remove some water if there is too much, leaving only about 3 to 4 cups of the broth. 

Place meat back into pot and add some sun dried tomatoes from Roland foods (they seem to give it that extra touch) and whatever else you would like.  At this point the meat should be so tender all you need is a fork to cut it.  In my family we like to eat Gnocchi with this dish.  It compliments well. 

Gnocchi is a potato dumpling.  We Italians love to make homemade and fresh.  But in this case I just picked up a bag at the store and used that.  Gnocchi gets very sticky so make sure after draining you add a little of the broth from the meat into it and some olive oil.  If you have any questions about the meat or Gnocchi feel free to ask.  Enjoy!

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