Sicilian Pot Roast

This is old-school Sicilian cooking at its finest: a big hunk of beef, studded with flavor and braised until it practically falls apart.

You cut slits into a 4-pound rump roast and stuff them with black olives, stuffed green olives, garlic, and bits of salt pork. Every slice reveals pockets of briny, garlicky goodness.

Dredged in flour and seared golden, the roast then braises in crushed plum tomatoes with sweet raisins and sliced onions until fork-tender.

The sauce that forms in the pan is deeply savory with a hint of sweetness from those raisins. Spoon it over everything.

Chef Tips

• Use a sharp paring knife to cut deep, narrow slits in the roast. Stuff them tightly so the fillings don’t fall out during browning.
• Let the roast come to room temperature for 30 minutes before searing. A cold roast won’t brown evenly and steams instead of caramelizing.
• Check the liquid level every 45 minutes or so. Add a splash of water or beef broth if the sauce gets too thick before the meat is tender.
• This roast reheats even better the next day. Slice it cold, lay it in the sauce, and warm everything together gently.