Recipe courtesy of Mark Strausman

Tuscan-Jewish Pot Roast

  • Level: Easy
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2 tablespoons extra-virgin olive oil

1 carrot, diced

1 celery stalk, diced

1 onion, diced

1 bay leaf

3 tablespoons freshly chopped rosemary leaves

1/4 cup freshly chopped Italian parsley

2 cloves garlic, minced

Salt and freshly ground black pepper

3 chicken livers, cleaned of membranes and bile

1 brisket of beef (5 to 6 pounds), trimmed of excess fat (eye round of beef or short ribs can also be used)

1 bottle dry red wine

11/2 cups chicken stock or low sodium canned broth

1 1/2 cups milled or crushed canned Italian plum tomatoes


  1. Preheat the oven to 325 degrees. In a large, heavy pot with a lid, heat the olive oil over medium-high heat. Add the carrot, celery, and onion, and cook, stirring, until the onion is wilted about 3 minutes. Add the bay leaf, rosemary, parsley, garlic, and salt and pepper to taste. Add the chicken livers and mix. Place the brisket on top and pour the wine, stock, and tomatoes over the meat. Cover tightly and bake until very tender, stirring about once an hour and adding a little water if necessary, about 4 hours. Serve in slices with the pan juices.
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