Amarante
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 Mon, Nov 30 2015, 10:19 am
This was an excellent recipe. A little different but not so,different that anyone would be terrified. 
I've included notes from America's Test Kitchen cookbook.
Italian Pot Roast (America's Test Kitchen)
Source: America’s Test Kitchen - The Complete Cook’s Country TV Show Cookbook
WHY THIS RECIPE WORKS
The bolder cousin of American-style pot roast, Italian Pot Roast trades the potatoes, carrots, and gravy for mushrooms, onion, and a thick sauce based on tomatoes, red wine, garlic, and herbs. For our version, we started with a chuck-eye roast for its beefy flavor and ample fat. Canned diced tomatoes, tomato sauce, and tomato paste gave us a thick, rich sauce; a double dose of red wine added depth and brightness. Simmering a whole head of garlic with our roast ensured the meat and sauce were infused with mellow garlic flavor.
SERVES 4 TO 6
Start checking the roast for doneness after two hours; if there is a little
resistance when prodded with a fork, it’s done. Light, sweeter red wines, such as a Merlot or Beaujolais, work especially well with this recipe.
1 (3½- to 4-pound) boneless beef chuck-eye roast, trimmed, tied at 1-inch intervals
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped
1 celery rib, minced
1 pound cremini or white mushrooms, trimmed and quartered
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes
½ cup canned tomato sauce
1/2 cup water
1 cup red wine
2 teaspoons sugar
1 large garlic head, outer papery skins removed, halved
1 sprig fresh thyme
1 sprig fresh rosemary
1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat roast dry with paper towels and season with salt and pepper.
2. Heat oil in Dutch oven over medium-high heat until just smoking. Brown roast on all sides, 8 to 12 minutes. Transfer roast to large plate. Reduce heat to medium, add onion, celery, mushrooms, and tomato paste and cook until vegetables begin to soften, about 8 minutes. Add diced tomatoes, tomato sauce, water, ½ cup wine, sugar, garlic, and thyme. Add roast, with accumulated juices, to pot and bring to simmer over medium-high heat. Place piece of aluminum foil over pot, cover with lid, and transfer pot to oven.
3. Cook until roast is just fork-tender, 2½ to 3½ hours, turning roast after 1 hour. Remove lid and foil and let roast rest for 30 minutes, skimming fat from
surface of liquid after 20 minutes. Transfer roast to carving board and tent with foil.
4. Remove and reserve garlic head and skim remaining fat. Add remaining ½ cup wine to pot, bring to boil over medium-high heat, and cook until sauce begins to thicken, about 12 minutes. Meanwhile, carefully squeeze garlic cloves from their skins and mash into paste. Add rosemary to pot and simmer until fragrant, about 2 minutes. Remove rosemary and thyme sprigs, stir in mashed garlic, and season with salt and pepper to taste.
5. Remove twine from roast and slice meat against grain into ½-inch-thick slices or pull apart into large pieces. Transfer meat to serving platter and pour ¾ cup sauce over meat. Serve, passing remaining sauce separately.”
GETTING THE GARLIC RIGHT: Here's how we tone down the garlic in our Italian Pot Roast so it offers mellow, not overpowering, flavor.
1. After slicing whole head of garlic in half, add it to pot to simmer with roast.
2. Once roast is done, squeeze garlic cloves from their skins and mash garlic with fork to form paste. Stir garlic paste back into sauce.
FIT TO BE TIED
A tied roast will cook evenly and won’t fall apart during the long cooking time. If your roast doesn’t come tied, simply tie pieces of kitchen twine around it at 1-inch intervals.
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