Serves 4 to 6

Talk about family comfort food.  This Tuscan style pot roast is about as good as it gets.  It’s satisfying, delicious and so easy on the cook.  It’s a Sunday classic since dinner can be cooking while the family, including the cook, is attending church.

3 ½ to 4 pound rolled beef roast

8 to 10 cloves of garlic, cut into spears

About 2 tablespoons olive oil 

2 onions, sliced

2 medium carrots, chopped small

1 stalk of celery, chopped small

About a tablespoon dry mixed herbs, - (Italian seasoning)

1/2 cup dry red wine

1 cup beef stock, broth or bouillon, - (or commrcial)

About a pound of very ripe fresh tomatoes, chopped, - (or 1 cup chopped canned)

Cooked pasta of choice

1/4 cup chopped fresh parsley

With a small sharp knife to make incisions all over the meat and insert a spear of garlic into each one.  Heat the olive oil in a pot like a Dutch oven and brown the beef on all sides.  Remove the meat to a plate and set aside.  Add the onions, carrots celery and herbs to the pot and cook over a moderate heat until soft but not brown.  Return the meat to the pot and add the wine, broth and tomatoes.  Cover and simmer for about two and a half to three hours, or until the meat is extremely tender. 

Remove the meat from the pot, set aside and keep warm.  Skim off as much of the fat as possible and discard.  Remove about a half cup of the pan juices and set aside.  Using an immersible blender, puree the vegetables and pan juices.  If it the resulting sauce seems a bit too thin, blend a tablespoon each of butter and flour together and whisk into the sauce.  Cut two or three thin slices from the cooked pot roast and chop small. Add to the sauce and continue cooking, whisking occasionally for about 10 minutes.

While the sauce is finishing, cook your pasta and drain. 

To serve, place the roast on a serving dish and pour the reserved half cup of pan juices over it as a glaze.  Garnish with sprigs of fresh parsley.  Add the thickened sauce to the cooked pasta and gently stir in the parsley.  Accompany with the roast and a fresh green salad.