Italian Pot Roast

Italian pot roast.  This dish is my recreation of the dish served family style at the Golden Spike Italian restaurant in North Beach, San Francisco.

  •  1 can flat anchovies
  • 1 3-pound chuck roast, fat trimmed
  • 1 medium onion, peeled and chopped
  • 2 stalks celery, cut into chunks
  • 2 cloves garlic, mashed
  • 2 cups red wine
  • 1 cup water
  • 1 tbsp fresh rosemary, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 medium carrots, peeled and cut into chunks
  • 1 cup chopped green pepper
  • 1 pound red potatoes, scrubbed and cut into chunks
  • 2 medium zucchini, cut into chunks
  • 2 tbsp cornstarch
  • ½ cup water
  • Salt and freshly ground pepper
  • Chopped parsley

Drain anchovy oil into a large deep sauté pan.  Heat over high heat, when oil is smoking, add roast and brown on all sides.  Chop drained anchovies.  Add anchovies, onion, celery, garlic, wine, water and herbs.  Bring mixture to boil.  Turn heat to low, cover and simmer for 1½ hour.  Turn roast over and add carrots.  If liquid level is very low, add another cup of water.  After another ½ hour, add green pepper and potatoes.  After another half hour, add zucchini.  Dissolve cornstarch in ½ cup water and stir in.  Simmer for 15 minutes more.  Add salt and pepper to taste.  Ladle into shallow soup plates and garnish with parsley.  Makes 6-8 servings.

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