Rosemary Pot Roast

ingredients

2-3 lbs top of the rib
1/2-1 tsp dried rosemary, lightly crumbled
1/2-1 Cup large dried lima beans
Sea salt and freshly ground pepper to taste
1 28 oz can of Italian plum tomatoes, with their liquid
1/2 Cup Dry Red Wine
1/2-1 lb mushrooms, sliced thick
3 tbps vegetable oil
2 medium onions, in chunks
6 medium carrots, cut in pieces 1 to 2 inches long
12 small potatoes
4 cloves garlic, peeled and crushed

directions

1
Heat the oil in a broad-bottomed pot (Dutch Oven)
2
Saute the mushrooms in the oil and remove them from the pot
3
Sear the meat on both sides in the hot oil and remove it from the pot
4
Cover the bottom of the pot with the lima beans and lay the meat on top of them
5
Sprinkle the meat on both sides with the salt, pepper, and rosemary
6
Scatter the mushrooms on top of the meat
7
Add the rest of the vegetables and the wine
8
Bring to a simmer, adjust the heat so that the pot roast will continue to simmer gently, and cover the pot.
9
Cook until the vegetables have softened and the flavors blended. This takes about 90 minutes or so. Two hours is even better. The pot roast is at its absolute best when reheated thenext day.
10
Slice the meat and serve with the vegetables, beans, and pan juices

notes

This is how Florence Kahen (Deb Kayman's mom) used to make pot roast. The recipe calls for the top of the rib-a cut of beef that is tender and delicious as pot roast, and significantly less fatty than brisket. The recipe also works well with turkey thighs

Source: Deb Kayman