Cucina Amore Johnny Carrabba's Stacotto alla Mamma (Mamma's Pot Roast)

Posted by LladyRusty at recipegoldmine.com 1/21/2002 4:11 am

Source: Recipe by Johnny Carrabba & Damian Mandola - from Cucina Amore - http://west175productions.com/cucinaamore/recipes/recipe017.htm

1 (3 to 4 pound) beef chuck or rump
8 large garlic cloves, each cut into thick slices
24 to 30 Italian parsley leaves
Kosher salt and freshly ground black pepper to taste
Vegetable oil
All-purpose flour
1 carrot, peeled and coarsely chopped
1 celery rib, coarsely chopped
1 small yellow onion, peeled and coarsely chopped
4 large garlic cloves, peeled and coarsely chopped
2 cups boiling water
1/2 cup Italian parsley leaves

Heat the oven to 325 degrees F (170 degrees C).

Pierce meat all over with a paring knife. Insert a piece of garlic and a few parsley leaves into the pierce marks. Season meat very well with salt and pepper, rubbing seasoning into the meat very well. Let seasoned meat sit for 30 minutes.

Heat the oil in a large roasting pan over medium high heat. Meanwhile, flour the meat all over. Add the meat to the pan and brown on all sides, being careful not to scorch it. About halfway through the browning process, add the carrot, celery, onion and coarsely chopped garlic and let the vegetables brown a little.

When the vegetables and meat are brown, add the water and the parsley to the pan and cover. Place the pan in the oven and roast for 3 to 4 hours, turning the meat every hour until tender

This roast is best if made the day before, sliced cold and arranged in the pan. Remove the hardened fat from the gravy. Pour the de-fatted gravy over the roast, cover and heat in a 325 degree F oven until warm. Arrange the roast on a serving platter. Pour the gravy over the roast and serve.

Servings: 6