Italian Pot Roast With Pasta Recipes

ITALIAN POT ROAST WITH PASTA

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.

ITALIAN ROAST WITH PASTA

Steps:

• Preheat oven to 350 degrees.
• Place frozen roast in a small to medium sized roaster or Dutch oven. Mix remaining ingredients, except for pasta & cheeses, and pour over the roast. Cover and bake for five (5) hours.
• Remove roast from oven and place roast on oven-proof serving platter; reserve pan sauce and keep warm. Top roast with mozzarella cheese and return roast to oven, uncovered, until cheese is melted. Remove from oven and let sit about 10 minutes before slicing.
• Meanwhile, cook pasta according to package directions; drain well. Mix reserved pan sauce with pasta; top with fresh grated Parmesan cheese.
• Serve sliced beef alongside a nice portion of pasta & sauce.

MOM'S POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Season the meat with salt and pepper. Heat the oil in a large Dutch oven over high heat. Sear the meat all over, about 2 minutes per each side.
• Move the meat to the side (or remove it from the pot altogether if necessary), add the celery, carrot and onion and brown the vegetables, stirring occasionally, about 3 minutes.
• Add the garlic and cook for a minute or 2 longer. Add the wine to deglaze the pot, scraping up the browned bits on the bottom. Add the tomatoes, water and bay leaves (and the meat if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and bake, basting the meat occasionally, until tender, about 3 hours.
• About 20 minutes before the meat is tender, bring a pot of water to a boil and salt liberally. Add the shells, give it a stir and cook until al dente according to the package instructions. Drain the pasta.
• To serve, you can pull the meat apart with a couple of forks right in the pot at the table. Serve with the pasta, plenty of sauce and vegetables, tossing them all together.

ITALIAN POT ROAST

Steps:

• Heat oven to 350°F. In 12-inch skillet, heat oil over high heat. Sprinkle beef roast with salt and pepper; place in skillet. Cook about 6 minutes or until beef is browned on both sides.
• Place beef in large shallow roasting pan. Arrange potatoes, carrots, celery and onion around beef. Sprinkle garlic over beef and vegetables. Pour pasta sauce over top.
• Cover pan with foil; roast 3 hours to 3 hours 30 minutes or until beef and vegetables are tender.
• Remove beef from pan; place on serving platter. Cut beef across grain into slices; arrange vegetables over top. Cover with foil to keep warm.
• Skim excess fat from drippings in pan. Place 2 cups pan drippings in 1-quart saucepan (if necessary, add water to equal 2 cups). In tightly covered container, shake cold water and flour until smooth. With saucepan over medium-high heat, gradually stir flour mixture into drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

ITALIAN POT ROAST

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.

ITALIAN POT ROAST

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.

ITALIAN POT ROAST WITH PENNE RECIPE - (4.4/5)

Steps:

• Trim fat from roast. In a small bowl, combine fennel seed, garlic powder, and pepper; rub into roast on all sides. In a 4- or 5-quart slow cooker, combine fennel, carrot, and onion. Place roast on top, cutting roast to fit, if necessary. Pour pasta sauce over roast in cooker. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Remove roast from cooker and cut into serving size pieces. Remove vegetables with a slotted spoon and serve along side the roast. Remove sauce mixture and skim off any fat; set aside. Toss hot cooked pasta with parsley. Serve roast, vegetable mixture and skimmed sauce with pasta mixture.

POT ROAST WITH SPAGHETTI

Steps:

• Heat oil and butter in a Dutch oven; brown roast on all sides. Remove and set aside. , Add the garlic, onion and seasonings to the pan. Cook slowly for about 5 minutes, stirring constantly. Stir in water and tomato paste. Return roast to Dutch oven and spoon sauce over it. , Cover and simmer for 2-1/2 to 3 hours or until the meat is tender. Remove roast; cut into slices. Serve with spaghetti and sauce. Sprinkle with Parmesan cheese if desired.