Garofolato (Roman Pot Roast) Recipe

Ingredients

• 1 eye round roast, or other beef cut suitable for pot roasting (see Notes), about 1.5-2 kilos (2-3 lbs)
• 10-12 cloves
• 1-2 cloves of garlic, finely chopped
• 2 bottles of passata di pomodoro, or 2 large cans of tomatoes passed through a food mill
• A few more cloves (optional)
• 1 eye round roast, or other beef cut suitable for pot roasting (see Notes), about 1.5-2 kilos (2-3 lbs)
• For preparing the roast:
• 10-12 cloves
• Lardo, pancetta or salt pork, q.b., for larding (optional)
• For braising:
• 1 medium onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 stalk of celery, finely chopped
• 1-2 cloves of garlic, finely chopped
• A few sprigs of parsley, finely chopped
• A splash of red wine
• 2 bottles of passata di pomodoro, or 2 large cans of tomatoes passed through a food mill
• Salt and pepper
• A few more cloves (optional)
• Lard or olive oil
View Full Recipe at Memorie di Angelina