John Ash’s Grandmother’s Pot Roast
- At December 10, 2010
- By Katherine
- In Recipes
- 1
CHEF JOHN ASH SAYS his grandmother had a real touch for wholesome, comfort foods like this savory pot roast. The meat is cooked until falling off the bone, stracotto, as it would be called in Italy. Styles may change; dishes like this won’t. That’s why I decided to include it in Diet Simple. It’s lean and a great source of protein, iron and vitamin A. You can keep it in your refrigerator for up to three days and slice it for a sandwich or toss it in a salad using Dan Puzo’s Red Wine Vinaigrette.
Ingredients | 6-8 Servings | |
3 pounds tri-tip or bottom round of beef salt and freshly ground black pepper 4 tablespoons olive oil 3 cups sliced onions 1 cup leeks, sliced into rounds 11/2 cups celery, sliced on the bias 11/2 cups carrots, cut in wedges 1/4 cup slivered garlic 1/4 teaspoon red pepper flakes 4 cups hearty red wine |
3 cups rich beef stock 2 cups seeded and diced tomatoes 2 large bay leaves 1 teaspoon fennel seed 2 teaspoons each minced fresh thyme, sage, and oregano leaves (1 teaspoon each dried) Garnish: |
|
Directions |
||
|
||
Per Serving | ||
calories 430 total fat 14g saturated fat 4g |
total carbohydrate 16g dietary fiber 3g protein 40g |
|
John Ash established his restaurant, John Ash & Company, in Northern California’s wine country in 1980. Soon, he was selected by Food & Wine magazine as one of America’s “hot new chefs.” The restaurant has regularly been recognized as one of America’s best by leading critics. He has written an awardwinning cookbook, From the Earth to the Table: John Ash’s Wine Country Cuisine (Dutton). |
For more fabulous tips and simple, effective ways to lose weight,
buy her book, Diet Simple!