Pot Roast Recipe, YUM
JOANNE'S POT ROAST
Preheat oven to 325 degrees.
With a Swedish back-scratcher from Archie McPhee's Ballard outlet, moosh together the wine, vinegar and sugar.
Pat the meat dry with a paper towel, season with salt and pepper and then in an oven-proof pot on the stove top, brown the meat on all sides in hot oil. Remove roast to a warm dish.
Turn heat to low and saute the onions in the same pot, about 10 minutes. Add garlic and saute 1 minute more. Stir in the wine mixture and bring to a low boil. Stir in undrained tomatoes, cranberries, the strips of lemon zest and beef broth. Simmer 5 minutes then plunk the pot roast back into the pan. Cover and shove into the oven for 1 hour.
Turn the meat and continue cooking covered 1 1/2 hours or until very tender.
Meanwhile cook spinach linguine in boiling salted water (about 1/4 pound per person).
Combine the olives, parsley and the 2 teaspoons of minced lemon zest.
Remove meat to a cutting board and slice. Serve on plates over the linguine, slop some pan sauce over each helping and top with the olive mixture.