TUSCAN POT ROAST
1- 5 pound top round roast (or bottom round)
3 T olive oil
1 cup red wine
1 cup water
2 green peppers, chopped
2 tomatoes, chopped
2 cups pitted ripe olives, quartered
2 bunches green onions, sliced
2 cloves garlic, crushed
1 t. salt
2 T wine vinegar
½ cup butter, melted
Brown beef on all sides in oil. Add wine and water to meat.
Cover and simmer 2 ½ -3 hours or until meat is fork tender.
Meanwhile, mix together remaining ingredients except butter.
When beef is tender, place on a large piece of foil. Carve beef into slices about ¾ of the way through.
Pour melted butter over top of meat and between slices. Pack ripe olive mixture over all as well as stuffing it in between slices.
Fold foil around meat and let marinate for about an hour.
Finish slicing meat and serve.
Makes 6 servings.
This is one of the best roasts that I’ve ever eaten and the leftovers can be shredded and made into burritos. The nice thing about it is that it can be made ahead of time as it’s served at room temperature which gives me more time to be with my guests.
Submitted by Linda Ball