Time: 3 hours 35 minutes
Complexity: easily
Servings: 6

Michael Symon makes this pot roast using his mother's recipe. To serve, he recommends shredding the meat with two forks directly in the saucepan. Serve with pasta, sauce, and vegetables from the same pot. This dinner will become a family favorite.

Ingredients:

• 1 rump steak weighing 1.3 kg.
• 3 tbsp. l. olive oil
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 4 cloves garlic, crushed
• 1 cup red wine
• 1 can (800 g) of canned crushed tomatoes or tomato puree
• 1 cup of liquid
• 2 bay leaves
• 450 g dry pasta

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, celery, carrot, bay leaf, red wine

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Season the meat with salt and pepper. Heat oil in a large cauldron over high heat. Fry the meat for about 2 minutes on each side.
Step 3
• Move the meat to the side (or remove it from the pan altogether), add the celery, carrots and onion and cook the vegetables, stirring occasionally, for about 3 minutes.
Step 4
• Add the garlic and cook for another 1–2 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pan. Add the tomatoes, water, and bay leaf (and the meat, if you're using it). Bring the liquid to a boil and season with salt to taste. Add more salt if needed. Cover the pan and roast, basting the meat occasionally with the juices, until tender, about 3 hours.
Step 5
• About 20 minutes before the meat is tender, bring a pot of water to a boil and season generously with salt. Add the pasta, stir, and cook according to package directions until al dente. Drain the pasta.
Step 6
• Before serving, you can shred the meat with two forks right in the pan. Serve with pasta, sauce, and casserole vegetables.

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