Italian Pot Roast Recipe 445

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ITALIAN POT ROAST



Italian Pot Roast image

Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 6h15m

Number Of Ingredients 8

1 tablespoon olive oil
Coarse salt and ground pepper
1 can whole tomatoes in puree (28 ounces)
1 large onion, cut into 8 wedges
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled)
3 pounds beef chuck roast, trimmed and halved crosswise
4 garlic cloves, halved lengthwise
1 1/4 pounds small white potatoes, scrubbed

Steps:

  • With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.
  • In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).
  • Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Nutrition Facts : Calories 404 g, Fat 21 g, Fiber 3 g, Protein 35 g

ITALIAN POT ROAST



Italian Pot Roast image

I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe. You'll love how this tender pot roast seems to melt-in-your-mouth. -Debbie Daly, Buckingham, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 11

1 boneless beef chuck roast (3 to 4 pounds)
1 can (28 ounces) diced tomatoes, drained
3/4 cup chopped onion
3/4 cup Burgundy wine or beef broth
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup cold water

Steps:

  • Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

Nutrition Facts : Calories 345 calories, Fat 16g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

ITALIAN POT ROAST



Italian Pot Roast image

Provided by A Family Feast

Categories     entree

Time 4h

Number Of Ingredients 17

¼ cup extra virgin olive oil
3 pound chuck roast, rolled and tied
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups carrots, cut into one-inch pieces
1 ½ cups celery cut into one-inch pieces
2 cups onions, cut into large dice
4 tablespoons tomato paste
4 whole garlic cloves
¼ cup dark red wine, such as merlot or burgundy
2 bay leaves
8-ounce jar sundried tomatoes in oil, oil drained
1 28-ounce can crushed tomatoes
2 cups beef broth
4 sprigs fresh thyme
1 tablespoon dry oregano
1 tablespoon dry basil

Steps:

  • Preheat oven to 350 degrees F.
  • In a large Dutch oven, heat olive oil over medium high heat.
  • Pat roast dry and sprinkle on salt and pepper. Once the oil is shimmering hot, sear the meat on both ends and all the way around the outside. Total time about 15 minutes to sear the whole roast.
  • Remove the roast to a plate and add the carrots, celery and onions and cook for five minutes, stirring often.
  • Add the tomato paste and garlic and cook for two more minutes.
  • Add wine to deglaze. Cook until the wine evaporates.
  • Add the bay leaves, sundried tomatoes, crushed tomatoes, broth, thyme, oregano and basil and stir. Add the beef back in along with any liquid on the plate, cover and place in the oven for three hours, turning the beef over once about 1 ½ hours into the roasting time.
  • After the full three hours, remove the meat, let it rest under a sheet of loose foil for 10 minutes.
  • Remove and discard bay leaves and thyme sprigs then slice the beef and serve with the sauce.
  • The string should be left on while slicing to hold the roast together. OK to cut off after sliced and plated.

Nutrition Facts : ServingSize Serving, Calories 506 calories, Sugar 15.8 g, Sodium 1028.6 mg, Fat 21.8 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 29 g, Fiber 7.3 g, Protein 51 g, Cholesterol 134 mg

SLOW-COOKER ITALIAN POT ROAST



Slow-Cooker Italian Pot Roast image

This slow-cooker Italian pot roast is redolent with garlic and spices. When I come home from work to its wonderful fragrance, I can hardly wait to dive in. It's tender and tasty, and so easy to put together.—Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 7h50m

Yield 10 servings.

Number Of Ingredients 9

1 boneless beef chuck roast (3 pounds)
1 tablespoon Italian seasoning
4 garlic cloves, minced
1 pound fresh baby carrots
2 cans (8 ounces each) mushroom stems and pieces, drained
2 medium potatoes, cubed
2 medium onions, chopped
1 envelope brown gravy mix
2 cans (11.5 ounces each) tomato juice

Steps:

  • In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker., Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low until tender, 7-1/2 to 8 hours., Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 319 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 536mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.

MAGGIANO'S LITTLE ITALY ITALIAN POT ROAST



Maggiano's Little Italy Italian Pot Roast image

I found this recipe and want to preserve it for a Sunday dinner. It sounds like a lot of work, but sounds fabulous!

Provided by Cook4_6

Categories     Roast Beef

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 30

2 lbs beef chuck roast
1/2 tablespoon salt and pepper
1 tablespoon olive oil
1 cup roughly cut Spanish onion
1/2 cup roughly cut carrot
1/2 cup roughly cut celery
1/2 teaspoon tomato paste
3/4 cup red wine, 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 bean (to garnish) (optional)
1/2 cup olive oil
1/4 cup finely chopped fresh rosemary leaf
1/4 cup finely chopped fresh thyme leave
1/4 cup finely chopped fresh sage leaf
1/4 cup finely chopped garlic
1 tablespoon whole black peppercorn, freshly ground
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 celery ribs, cut in 21/2-inch pieces
8 large mushrooms, left whole
1 medium fennel bulb, cut into about 8 lengthwise slices
salt and pepper

Steps:

  • Prepare herb marinade first; then prepare vegetables and keep warm.
  • To prepare the herb marinade: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.
  • To prepare vegetables: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.
  • To prepare roast: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.
  • To serve: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.

Nutrition Facts : Calories 1347.1, Fat 61.1, SaturatedFat 14.1, Cholesterol 160.4, Sodium 794.2, Carbohydrate 140.2, Fiber 52.5, Sugar 15.6, Protein 80.7

ITALIAN POT ROAST



Italian Pot Roast image

Made this a few years ago from one of my favorite diet cook books, and I remember it being really good; if I post it on here, I will remember it as a dish for when I am looking to see what to cook for dinner one night (or weekend, as it takes a while to cook). The "Italian" in the pot roast refers to the herbs used.

Provided by larchie

Categories     One Dish Meal

Time 5h45m

Yield 4 serving(s)

Number Of Ingredients 18

2 lbs top round roast, trimmed
4 garlic cloves, minced
2 onions, yellow and sliced
1 green bell pepper, sliced
4 stalks celery, cut into two inch pieces
12 new potatoes
1 bay leaf
1/2 teaspoon oregano, dried
1 teaspoon basil, dried
1/2 teaspoon tarragon, dried
1/2 teaspoon thyme, dried
1/4 teaspoon rosemary
1 (28 ounce) can tomatoes
1 (15 ounce) can tomato sauce
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1/2 cup red wine, hearty
salt and pepper

Steps:

  • Place meat in large roasting pan, cover with garlic, onion, and pepper. Place other vegetables and potatoes all around the meat (besides tomatoes and tomato sauce).
  • Mix the soy sauce and Worcestershire sauce in the tomatoes and the tomato sauce, also add the wine. Add this mixture to the roast.
  • Add all other seasonings to the roast.
  • Cook in slow oven (250 degrees) for 4 to 5 hours, or until meat falls apart when prodded with the tines of a fork.

Nutrition Facts : Calories 898, Fat 19.2, SaturatedFat 7.4, Cholesterol 156.5, Sodium 949.6, Carbohydrate 112.6, Fiber 17.4, Sugar 17.9, Protein 65.2

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