CIPOLLINI ONION AND FENNEL POT ROAST
Provided by Giada De Laurentiis
Time 4h57m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the rub: In a small bowl, mix together the rosemary, thyme, oil, salt, and pepper until smooth.
- Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and rub on all sides with the herb rub. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.
- Add the remaining oil, onions, carrots, and fennel to the pot. Season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the sherry and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and bay leaves. Return the beef and any juices to the pot and bring the liquids to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 4 hours, turning the beef over halfway through and adding extra broth, as needed, to keep the beef halfway covered in liquid.
- Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Spoon any excess fat off the top of the pan juices. Remove the bay leaves and discard. Using an immersion blender, blend the vegetables and cooking juices together until smooth. (The vegetables can also be pureed in a blender). Season with salt and pepper, to taste. Keep warm over low heat.
- Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.
ITALIAN POT ROAST (STRACOTTO)
Pot roasts exist in many cuisines, of course, and the Italians have stracotto, which means "overcooked." Like many other roasts, this one cooks low and slow after it's seared. But here, red wine adds depth to the tomatoes, and a smattering of fresh basil contributes to its complexity. Make this for your next Sunday supper, or on a cold winter evening.
Provided by Florence Fabricant
Categories dinner, main course
Time 4h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
- Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.
- Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.
- Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.
- Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 11 grams, Sodium 691 milligrams, Sugar 4 grams, TransFat 1 gram
ITALIAN POT ROAST
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
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
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
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 WITH PASTA
Definitely a comfort family gathering meal. Absolutely delicious - one you'd be proud to serve with fresh French bread and a large green salad. Have some antipasto before the main meal.
Provided by PanNan
Categories Meat
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300 and adjust oven rack to middle position.
- Thoroughly pat roast dry with paper towels.
- Sprinkle generously with salt and pepper.
- Heat oil in large heavy bottom Dutch oven over medium heat until shimmering, but not smoking.
- Brown roast on all sides, reducing heat if fat begins to smoke.
- (8- 10 minutes) Transfer roast to large plate.
- Add vegetables to Dutch oven and cook, stirring until they are beginning to brown (6- 8 minutes).
- Add garlic and sugar; cook until fragrant, about 30 seconds.
- Add chicken broth, beef broth, wine, tomatoes and herbs.
- Return roast to Dutch oven.
- The liquid should come up to at least 1/2 of the depth of the roast.
- If not, add water until it does.
- Cover tightly and roast in the oven, turning every 30- 45 minutes, until fully tender and fork slips easily in and out of meat, 3 1/2- 4 hours.
- Transfer roast to carving board, tent with foil to keep warm.
- Allow liquid in Dutch oven to settle about 5 minutes.
- Use wide spoon to skim off any fat that rises to the surface.
- Discard thyme and rosemary sprigs.
- Add tomato paste and bring to a boil on the stove.
- Boil about 8 minutes or until slightly thickened.
- Taste and season with additional salt and pepper if necessary.
- Meanwhile, using a chef's knife, slice meat into 1/2" thick slices, or if too tender, pull apart into large chunks.
- Place warm cooked pasta on a large serving platter.
- Place meat slices in center and ladle sauce over all.
- Serve hot.
MAGGIANO'S LITTLE ITALY ITALIAN POT ROAST
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
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
More about "italian pot roast with fresh fennel recipes"
FENNEL POT ROAST | BETTER HOMES & GARDENS
From bhg.com
3.5/5 (4)Calories 350 per servingTotal Time 2 hrs 25 mins
- In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add potatoes and fennel. Cook for 4 to 6 minutes or until browned, turning occasionally. Remove and set aside. Trim fat from meat. Sprinkle meat with salt and pepper. In the Dutch oven, brown roast on all sides in hot oil over medium-high heat. In a small bowl stir together mustard, garlic, and thyme. Spread over top and sides of browned roast. Add broth, wine and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
- Add potatoes, fennel, mushrooms, and onion to Dutch oven. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. Transfer meat to a cutting board and vegetables to a serving platter. Cover each to keep warm.
- Bring liquid in Dutch oven to boiling. Boil gently, uncovered, until reduced to desired consistency. If necessary, transfer to a measuring cup and skim off the fat. Slice meat and add to platter with vegetables. Spoon sauce over meat and vegetables.
ITALIAN POT ROAST - A FAMILY FEAST®
From afamilyfeast.com
ITALIAN POT ROAST (STRACOTTO ALLA FIORENTINA) - OLIVIA'S CUISINE
From oliviascuisine.com
ITALIAN PARMESAN BAKED FENNEL RECIPE - AN ITALIAN IN …
From anitalianinmykitchen.com
CROCK POT ITALIAN POT ROAST - RECIPES THAT CROCK!
From recipesthatcrock.com
HEARTY ITALIAN POT ROAST | CANADIAN LIVING
From canadianliving.com
CROCK POT ITALIAN POT ROAST - THE SEASONED MOM
From theseasonedmom.com
ROAST PORK WITH FENNEL - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
ITALIAN POT ROAST WITH CARROTS AND FENNEL RECIPE | RAGÚ
From dev.ragu.refresh.project-qa.com
10 OF OUR FAVORITE FENNEL RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
ITALIAN POT ROAST WITH PENNE | BETTER HOMES & GARDENS
From bhg.com
ITALIAN POT ROAST WITH FRESH FENNEL
From pinterest.com
ITALIAN OVEN ROASTED FENNEL RECIPE (EASY) - CUCINABYELENA
From cucinabyelena.com
POT ROAST WITH CIPOLLINI AND FENNEL • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
ITALIAN-STYLE POT ROAST - CALI GIRL IN A SOUTHERN WORLD
From caligirlinasouthernworld.com
SLOW COOKER ITALIAN POT ROAST - TENDER PERFECTION! - RACHEL COOKS®
From rachelcooks.com
ITALIAN POT ROAST WITH CARROTS AND FENNEL RECIPE - RAGú
From ragu.com
FRINKFOOD - ITALIAN POT ROAST WITH FRESH FENNEL
From frinkfood.com
ITALIAN-STYLE POT ROAST - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
ITALIAN-STYLE POT ROAST WITH CARROTS AND FENNEL - MASTERCOOK
From mastercook.com
ITALIAN POT ROAST FOR WHEN YOU ARE ENTERTAINING | JOVINA COOKS
From jovinacooksitalian.com
ROASTED FENNEL RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
ITALIAN POT ROAST - MIDWEST LIVING
From midwestliving.com
MARTHA STEWART JUST PUT A BRIGHT ITALIAN SPIN ON POT ROAST
From sheknows.com
ITALIAN POT ROAST - THE PIONEER WOMAN
From thepioneerwoman.com
ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE) - EATING EUROPEAN
From eatingeuropean.com
HOW TO MAKE ITALIAN POT ROAST? - JOVINA COOKS
From jovinacooksitalian.com
OVEN ROASTED POTATOES AND FENNEL - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
ITALIAN POT ROAST RECIPE | MYRECIPES
From myrecipes.com
ITALIAN POT ROAST RECIPE (STRACOTTO) AND OVEN-BAKED GORGONZOLA …
From fromachefskitchen.com
ITALIAN POT ROAST WITH CARROTS AND FENNEL RECIPE | RAGÚ
From pinterest.com
ITALIAN POT ROAST RECIPE | MYRECIPES
From myrecipes.com
THE ULTIMATE ITALIAN POT ROAST - ENZA'S QUAIL HOLLOW KITCHEN
From enzasquailhollowkitchen.com
ITALIAN POT ROAST (STRACOTTO) AND PARMESAN POLENTA
From creative-culinary.com
SLOW-COOKER PORK SHOULDER WITH TOMATOES, FENNEL, AND PASTA …
From seriouseats.com
ITALIAN POT ROAST WITH FRESH FENNEL - MEDITERRANEAN RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love