Judith Fertig
For a lazy Sunday lunch, a picnic supper or a summer
night’s light dining, this is the perfect entrée. Vary the
vegetables according to what is fresh and colorful in
the garden. Serve with Cloverleaf Rolls.
Vegetable Garden Pot Roast
3tablespoonsvegetableoil 2cupscherrytomatoes
5poundstoporbottom 1cuppittedblackolives
roundroast(orrump) 1bunchscallions
11/2cupsdryredwine 2clovesgarlic
1greenbellpepper 2tablespoonswinevinegar
1smallyellowzucchini 1/4cupoliveoil
or crookneck squash
1. Preheat oven to 350°F. In a large skillet or roasting
pan, heat the oil and brown the meat on all sides.
Add the wine to the pan, cover and bake in the
oven (or simmer over low heat on stove top) for
21/2 to 3 hours, or until the roast is tender.
2. Seed and chop the green bell pepper, chop the
yellow zucchini, stem and quarter the cherry tomatoes,
quarter the black olives, and slice the scallions
(include some of the green). Mince the garlic.
3. Combine the bell pepper, zucchini, tomatoes,
olives, scallions and garlic in a large bowl. Whisk
wine vinegar and olive oil together and toss with
the vegetables. Cover and let marinate at room
temperature until the roast is done.
4. Cut a large piece of aluminum foil big enough to
completely enclose the roast. Set the cooked roast in
the center of the foil. Using a serrated knife, cut the
beef into 1/2-inch slices, three-quarters of the way
through the roast but not all the way. Spoon the
marinated vegetable mixture between each slice and
pack down firmly. Wrap with aluminum foil and
let marinate for 30 minutes at room temperature,
then cut the meat through and serve each slice
with a spoonful of the marinated vegetables.
Makes 6-8 servings.
Recipes adapted from Prairie Home Cooking,
by Judith M. Fertig.
