Distretti Red Rice

• 3 to 4 lb. roast (chuck)
• 1 to 2 onions, chopped
• 2 stalks celery, chopped
• 1/4 tsp. pepper
• 1 beef bouillon cube
• bay leaf
• 2 Tbsp. oil
• 1 (28 oz.) can Italian tomatoes
• 2 (8 oz.) cans tomato sauce
• 1 c. rice

1. Brown roast in oil on all sides.
2. Remove roast.
3. Brown onions and celery.
4. Add seasonings to onions and celery.
5. Return meat to pan.
6. Put onions and celery on top.
7. Mash tomatoes.
8. Add tomatoes, juice, sauce and 2 cups hot water.
9. Meat should be covered in sauce.
10. Simmer until tender (2 hours or more).
11. You need two cups of sauce for rice.
12. Pour 1 cup sauce in skillet.
13. Add rice and brown, 5 minutes at least.
14. Stir until sauce is absorbed (browning is secret).
15. Add water to cover rice.
16. Boil, then simmer uncovered about an hour.
17. Continue to stir.
18. Cook until liquid is absorbed but still juicy.
19. Save some sauce to serve as gravy with roast and rice.

onions, stalks celery, pepper, bay leaf, oil, italian tomatoes, tomato sauce, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476314 (may not work)