Prosciutto wrapped pot roast

Prosciutto wrapped pot roast

Bored with pot roast - I was looking for a new twist.

Everyone said that the house smelled fantastic -- and a lot like corned beef.

Ingredients:

2.5 pound whole beef eye round roast

2 medium onions

1 celery stalk

garlic - chopped (as much as you like)

1/2 bell pepper - I used orange - very high in vitamin C

Olive oil

Veggies - as you like. I used a pound of carrots, a turnip and threw in a package of frozen carrots and broccoli for extra veggies.

8 cups of chicken stock - or beef, whatever you have

Red wine

Steak rub - Salt, pepper, garlic, paprika

8 oz prosciutto

Basil, thyme, bay leaf

Chop onions and saute in Dutch Oven with a couple tablespoons of olive oil.

Chop the bell pepper and add to pan.

Add salt and pepper

Rub the Beef with the steak rub all over -- a good coating.

Lay the prosciutto over the top and wrap it over the ends..... You could tie it - but it all falls apart if it is done right anyway.....

Now layer garlic onto the prosciutto

Lay the beef into the Dutch Oven

Add the broth

Add the bay leaf

Cook for 3-4 hours on low

Add 1/2 cup red wine, chopped turnip, carrots and broccoli and simmer for another hour.

Yum!