Garofolato

Garofolato is a traditional dish originating from Rome. This pot roast is prepared with a combination of beef, cloves, lard, onions, carrots, celery, garlic, parsley, red wine, tomatoes, and seasonings. The meat is studded with the cloves and it's roasted in a terracotta pot. Once browned, other ingredients are added and the combination is then slowly simmered until the meat becomes tender, but not falling apart. The pot roast is served sliced, and the slices are arranged on a platter and topped with the sauce. Garofolato is usually made with a beef cut called girello, which coresponds to the eye round or silverside. The name of the dish is a reference to the abundance of cloves used to prepare it, called garofalo in Roman dialect.