Tuscan Pot Roast


– 1 Beef Chuck Pot Roast

– 3-5 peeled whole garlic cloves (to personal taste)

– 1 T Olive oil – plus extra

– 10 red Skinned Potatoes, small and halved

– 1 Onion – large, cut in slices

– A few carrots –sliced on diagonal

– A few parsnips—sliced on diagonal

– 1 large onion quartered

– 3 tablespoons of beef broth or water

– 3 tablespoons of cornstarch or arrowroot (dissolve in the 3 tablespoons of beef broth or water)

– 1 heaping tablespoon of Calizo’s Taste of Tuscany

– Salt and pepper to taste

– ¾ – 1 cup Beef Broth or water

– 1 lemon (optional)


– Wipe meat with paper towel, rub meat with olive oil

– Cut 3-5 deep holes with a knife to insert garlic cloves.

– Rub one heaping tablespoon of Calizo’s Taste of Tuscany all over the roast.

– Heat olive oil in large pot. Brown sliced onions and remove to a dish.

– Add roast and brown over medium heat. Turn carefully to brown all over.

– Add beef broth or water and bring to a boil.

– Return cooked sliced onions to the pot and spread over the meat. Cover tightly, Simmer on the stove for about 2 hours, checking occasionally that liquid does not dry up.

– After 2 hours, add vegetables and cook until vegetables are tender, not mushy.

– Remove meat and vegetables from the pot, place on a dish, cover with foil to remain warm.

– Skim fat from pot then stir in arrowroot or cornstarch mixture with water or beef broth. Cook till thickens—about 2 minutes.

– Slice pot roast, place vegetable around the roast.

– To add color, use lemon quarters or thinly sliced lemon rind.

– Serve with a green or fruit salad with a light dressing.