Italian Pot Roast

by Linda Eckhardt
(Maplewood)

Ingredients and Instructions: (LEMON POT ROAST, ITALIAN-STYLE)

This pot roast dish calls for a 3 to 4 pound piece of "eye" of beef. The name of this cut varies from butcher to butcher, but it definitely is a kosher cut. Some butchers call it an "eye round," others say that there is no kosher meat by that particular name.

At a kosher butcher shop in Los Angeles, it was called a "clod" of beef; a singularly repulsive choice of title. But, in the end, it's just a handle, and a clod by any other name should taste as delicious. This cut will be rolled by the butcher into a cylinder and tied into shape with twine. A "silver tip" also can be used.

Consistent with Northern Italian cooking, the recipe here uses no garlic. Those cooks who favor garlic should feel free to add a hint of it, if that is their preference.

3 large lemons, well-washed
4 teaspoons salt, or to taste
1/4 teaspoon ground black pepper, or to taste
3 to 4 lb. eye of beef
1/2 cup oil, preferably olive oil
2 cups of stock, either beef stock OR chicken stock.

Grate the rind off the lemons and reserve. Squeeze the lemons for juice and set juice aside. Season the meat evenly with the salt and pepper. Use a heavy flameproof pan into which the piece of beef will fit snugly. Pour in 1/4 cup of the oil and heat gently. Add the meat to the pot and brown on all sides, turning frequently, about 10 minutes.

Remove the meat from the pan and pour off the grease, both the oil and any rendered beef fat. Discard this fat. Add the remaining 1/4 cup of oil to the pan and heat gently. Add the lemon juice. Return the meat to the pan and bring to a simmer for about 5 minutes, turning 2 or 3 times. Add the stock and cover the pan. Simmer over low heat for approximately 21/2 hours. (At this point in the cooking, the pan may be transferred to preheated 350 degree F. oven.)

Turn the meat after the first hour. After the 2 1/2 hours, add the lemon rind and cook 15 minutes more. Allow to cool for 10 minutes before slicing. Slice thinly.

Serve with baked potatoes, green salad, and a choice of green. Any spring vegetable, such as asparagus, works nicely. Or sauté a green vegetable in the Italian manner, with a little olive oil and crushed garlic. Steamed spinach goes fine as well. Serves 8-12.