Garofolato (Roman Pot Roast) Recipe by Frank

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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