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- Jenna Stone Band
- Goodbye Ford Amphitheatre
- The Fallacy of Software by Committee
- Scientists Create First Artificial Life!
- There IS a Sweet Home, Alabama...
- Total Existence Failure: McAfee calls itself a virus!
- Segway tours educate the public
Italian Pot Roast
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One of our favorite restaraunts decided recently to change their menu and remove a dish that we love, and have spent alot of time recommending to others: the Italian Pot Roast.
INGREDIENTS
| 1-1/2 lbs | Stew Beef |
| 24 oz | Alessi Chunky Marinara Sauce |
| 1 | Small Yellow Onion |
| 1 | Green Pepper |
| 1/2 | Clove Fresh Garlic |
| 1 tsp | Salt |
| 1/2 tsp | Pepper |
| 1 tsp | Crushed Red Pepper |
| 4 oz | Beef Broth |
| 2 oz | Red Wine |
This was the most amazing roast either of us had ever had. It was slow-cooked in some sort of spicy marinara wine sauce that imparted an amazing flavor to the meat. Apparently, it was not a major seller for them, so the decided to retire the recipe. After some careful sucking up, our waitress one evening talked to one of the chefs and came back with some good news: She couldn't give us the exact recipe, but she ~could~ give us the list of all the ingredients that went into it.
Good enough for us, we ~love~ to experiment!
This is the recipe for Attempt #2. The first try was very, very good, but didn't quite soak up the flavor into the meat. We both think that the sauce is about perfect, so maybe it just needs more cooking time. This recipe is adjusted for longer cooking, and is a small lot that serves 2 or 3 people.
- Chop onion and cut green pepper into 'fork-able' chunks.
- Mince garlic
- Combine all ingredients into a crock pot.
- Cook on high for 1 hour, then cook on low for 6-7 hours
- Enjoy!