Maggiano's Little Italy Italian Pot Roast

2 tablespoons herb marinade (see recipe)
Vegetables (see recipe)
2 pounds beef chuck roast
1/2 tablespoon salt and pepper
1 tablespoon olive oil
1 cup roughly cut Spanish onion
1/2 cup roughly cut carrots
1/2 cup roughly cut celery
1/2 teaspoon tomato paste
3/4 cup plus 1 tablespoon red wine (any kind can be used)
4 3/4 cups chicken stock
1 sprig fresh rosemary
1 sprig fresh sage
1 sprig fresh thyme
1 slice smoked bacon
1 1/2 cups veal stock
Cooked Great Northern beans for garnish (optional) Prepare herb marinade first; then prepare vegetables and keep warm.

When ready to prepare meat, season roast with herb marinade, salt and pepper. Brown on all sides on olive oil in heavy, oven-safe braising pan. Remove meat from pan and set aside. To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes. Add wine, bring to boil, then cook to reduce by half. Return meat to pan. Add chicken stock, herbs and bacon and return to boil.

Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours. When meat is done, remove from oven and let rest at least 20 minutes. Remove meat from pan and set aside. Strain liquid into saucepan. Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock.

Bring to boil. Remove from heat and set aside.

Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired. Makes 4 large servings.

Herb marinade
1/2 cup olive oil
1/4 cup finely chopped fresh rosemary leaves
1/4 cup finely chopped fresh thyme leaves
1/4 cup finely chopped fresh sage leaves
1/4 cup finely chopped garlic
1 tablespoon whole black peppercorns, freshly ground

Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.

Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it.

Vegetables
1/8 cup olive oil
3 medium russet Burbank potatoes, skins on, quartered
2 large carrots, split lengthwise, cut into 2-inch pieces
3 medium Spanish onions, quartered with root intact
3 1/3 ribs of celery, cut in 21/2-inch pieces
8 jumbo mushrooms, left whole
1 medium sized fennel bulb, cut into about 8 lengthwise slices
Salt and pepper to taste

Preheat oven to 375 degrees.

In very large oven-proof saute pan, heat oil over medium-high heat. Add vegetables and saute until browned, turning frequently. Season with salt and pepper. Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Set aside and keep warm. Vegetables will have to be reheated briefly before they are served.

Source: Maggiano's Little Italy, 2500 N. Mayfair Road, Wauwatosa, Wisconsin