SILVER PALATE POT ROAST

Silver Palate Pot Roast

3 1/2 lbs Beef Shoulder or cross-rib roast, rolled and tied

1 Tsp freshly ground black pepper to taste

3 Tbl best quality olive oil

1 1/2 to 2 cups beef stock

2 Cups dry red wine

1 bunch of parsley, chopped fine, plus additional for garnish

1 Tsp salt

7 Whole cloves

2 1/2 Cups corsely chopped yellow onions

2 Cups peeled carrot chunks, 1-inch chunks

8 Medium size potatoes scrubbed and cut into thirds

2 Cups canned Italian plum tomatoes, with juice

1 Cup diced celery

1. Preheat oven to 350

2. Rub roast with pepper. Heat olive oil in a heavy casserole, sear roast for several minues on each side, browning well.

3. Pour in stock and wine and add parsley, 1 tsp salt, 1 tsp pepper and the whole cloves. Stir in onions, carrots, potatoes, tomatoes and celery. Liquid in casserole should just cover vegetables. Add additonal beef stock, if necessary. Bring to a simmer on tope of the stove, cover and bake in center of oven for 2 1/2 hours.

4. Uncover and cook longer, until meat is tender, about 1 1/2 hours, basting frequently.

5. Transfer road to a deep serving platter and arrange vegetables around it. Spoon a bit of sauce over all and garnish the platter with parsley. Pass additional sauce in a gravy boat.