Italian Pot Roast With Penne Recipe 445

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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

ITALIAN POT ROAST WITH PENNE



Italian Pot Roast with Penne image

Italian Pot Roast with Penne

Provided by BHG Test Kitchen

Time 9h20m

Number Of Ingredients 10

1 2.5 pound boneless beef chuck pot roast
1 teaspoon fennel seed, toasted and crushed
0.5 teaspoon garlic powder
0.5 teaspoon ground black pepper
2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 medium carrots, halved lengthwise and bias-sliced in 2-inch lengths (1 1/2 cups)
1 large onion, cut into thin wedges (1 cup)
1 26 ounce jar light tomato basil pasta sauce
6 ounce dried penne pasta, cooked according to package directions
0.25 cup chopped fresh Italian (flat-leaf) parsley

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.

Nutrition Facts : Calories 341 kcal, Carbohydrate 32 g, Cholesterol 62 mg, Protein 37 g, SaturatedFat 2 g, Sodium 427 mg, Sugar 8 g, Fat 7 g, UnsaturatedFat 3 g

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 WITH PENNE RECIPE - (4.4/5)



Italian Pot Roast with Penne Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 10

1 (2 1/2-pound) boneless beef chuck pot roast
1 teaspoon fennel seed, toasted and crushed
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 medium carrots, halved lengthwise and bias-sliced in 2-inch lengths (1 1/2-cups)
1 large onion, cut into thin wedges (1-cup)
1 (26-ounce) jar light tomato basil pasta sauce
6 ounces dried penne pasta, cooked according to package directions
1/4 cup fresh Italian (flat-leaf) parsley, chopped

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.

TOP-RATED ITALIAN POT ROAST



Top-Rated Italian Pot Roast image

I'm always getting recipe inspiration from newspapers and magazines. Here's a tender roast with aromatic spices that give it a Moroccan feel. -Karen Burdell, Lafayette, Colorado

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 8 servings.

Number Of Ingredients 14

1 cinnamon stick (3 inches)
6 whole peppercorns
4 whole cloves
3 whole allspice berries
2 teaspoons olive oil
1 boneless beef chuck roast (2 pounds)
2 celery ribs, sliced
2 medium carrots, sliced
1 large onion, chopped
4 garlic cloves, minced
1 cup dry sherry or reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
1/4 teaspoon salt
Hot cooked egg noodles and minced parsley, optional

Steps:

  • Place cinnamon stick, peppercorns, cloves and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string., In a large skillet, heat oil over medium-high heat. Brown roast on all sides; transfer to a 4-qt. slow cooker. Add celery, carrots and spice bag., Add onion to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until liquid is reduced to 2/3 cup. Stir in tomatoes and salt; pour over roast and vegetables., Cook, covered, on low 6-7 hours or until meat and vegetables are tender. Remove roast from slow cooker; keep warm. Discard spice bag; skim fat from sauce. Serve roast and sauce with noodles and parsley if desired., Freeze option: Place sliced pot roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 271mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

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.

BRAISED ITALIAN-STYLE POT ROAST



Braised Italian-Style Pot Roast image

Provided by Stanley Tucci

Categories     Beef     Tomato     Braise     Dinner     Meat     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 21

For the sacchétto di spezie
One 5-inch sprig fresh thyme
5 fresh Italian, flat leafed parsley stems
2 dried bay leaves or 1 fresh bay leaf
One 5-inch sprig fresh rosemary
2 juniper berries, crushed
For the pot roast
One 2-pound piece shoulder of beef, bottom round, or pot roast
Kosher salt and freshly ground black pepper
All-purpose flour for dusting
5 tablespoons butter
1 cup coarsely chopped celery (about 2 stalks)
1 1/4 cups coarsely chopped onion (1 medium-size onion)
1/2 cup coarsely chopped carrot (1 medium-size carrot)
1 bottle (750ml) dry red wine
1/2 cup dried porcini mushrooms, coarsely chopped and soaked in 1 cup warm water
1 tablespoon tomato paste
2 cups canned whole or crushed plum tomatoes
Chicken broth or water as needed
2 tablespoons arrowroot or cornstarch
1/4 cup dry red or white wine

Steps:

  • To prepare the sacchétto di spezie:
  • Combine all the ingredients in the center of a piece of cheesecloth that is large enough to hold the herb sprigs, and tie in a bundle with butcher's string.
  • To prepare the pot roast:
  • 1. Preheat the oven to 350°F.
  • 2. Season the beef with salt and pepper, then lightly dust with flour. Melt the butter in a large (6-quart) flameproof casserole set over medium-high heat. When it is foaming, add the beef and brown it on all sides, 5 minutes. Add the celery, onions, carrot, and sacchétto di spezie. Cook, stirring occasionally, until the vegetables soften slightly, about 2 minutes. Raise the heat to high and add the bottle of wine. Cook until the wine begins to boil, about 2 more minutes, skimming off any fat that rises to the surface.
  • 3. Strain the porcini mushrooms through a fine-mesh sieve, reserving the liquid. Rinse the mushrooms under cold running water to remove any grit, and add them to the casserole along with the strained mushroom liquid, tomato paste, and tomatoes. The liquid should just cover the meat. If it does not, add chicken broth or water. Cover the casserole and bake it in the oven until the meat is cooked through and tender, about 2 hours. Remove the meat from the casserole to a cutting board, cover with aluminum foil, and set aside.
  • 4. Strain the broth through a fine-mesh sieve and discard the vegetables and herb bag. Pour the broth back into the casserole and set it over high heat. Bring to a boil and add the arrowroot and the 1/4 cup wine. Cook to reduce and thicken the liquid, about 5 minutes. Carve the meat into 1/4-inch-thick slices. Serve immediately, spooning some of the broth over each portion.

ITALIAN POT ROAST



Italian Pot Roast image

Prepared tomato-basil sauce adds easy flavor to this rich combo of meat and vegetables.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h50m

Yield 8

Number Of Ingredients 12

2 tablespoons olive or vegetable oil
1 bone-in beef chuck roast (3 to 3 1/2 lb)
1 teaspoon salt
1 teaspoon pepper
8 medium potatoes, cut in half (4 cups)
4 carrots, cut into 4 pieces
3 stalks celery, cut into 4 pieces
1 medium onion, quartered
1 tablespoon chopped garlic
1 jar (26 oz) tomato basil pasta sauce
1/2 cup cold water
1/4 cup all-purpose flour

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.

Nutrition Facts : Calories 540, Carbohydrate 39 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 12 g, TransFat 1 g

HOMEMADE ITALIAN POT ROAST



Homemade Italian Pot Roast image

I had so many requests for this recipe that I made up cards to hand out every time I serve it at a get-together. My husband and son think it's world-class eating!

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8-10 servings (3 cups gravy).

Number Of Ingredients 10

1 tablespoon all-purpose flour
1 large oven roasting bag
1 boneless beef chuck roast (3 pounds)
1-2/3 cups water
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 envelope onion soup mix
1-1/2 teaspoons Italian seasoning
1 garlic clove, minced
1/4 cup cornstarch
1/4 cup cold water

Steps:

  • Sprinkle flour into oven bag; shake to coat. Place in a 13-in. x 9-in. baking pan; add roast. In a small bowl, combine the water, tomato soup, soup mix, Italian seasoning and garlic; pour into oven bag., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake at 325° for 2 to 2-1/2 hours or until meat is tender., Remove roast to a serving platter and keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring to a boil. Combine cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 276 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 480mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

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.

ITALIAN ROAST WITH PASTA



Italian Roast With Pasta image

This is a great meal to serve to company, keeping in mind to start early in the day for roasting time. Growing up on a farm, we always had a freezer full of beef, so mom would make this ever so often when we had a bunch to feed. The flavor is so good people just keep eating and eating. It's like an Italian feast when served with bread and a green, leafy salad. I've never tried it in a Crock Pot or with a "thawed" roast - I'm too afraid it would affect the recipe somehow - but let me know if you try it either way.

Provided by Cream Puff

Categories     Roast Beef

Time 5h15m

Yield 8-10 serving(s)

Number Of Ingredients 19

4 -4 1/2 lbs rolled roast beef or 4 -4 1/2 lbs rump roast
1 large onion, chopped
1 green pepper, chopped
2 large garlic cloves, minced
1 carrot, shredded
1/2 lb fresh mushrooms, cleaned and quartered
2 tablespoons fresh parsley, chopped
2 (28 ounce) cans whole tomatoes
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 (2 1/4 ounce) can black olives, sliced
3/4 cup dry red wine
2 -3 teaspoons italian seasoning
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 lb mostaccioli pasta (or your favorite) or 1 lb penne pasta (or your favorite)
4 -6 slices mozzarella cheese
1/4-1/2 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 973.8, Fat 51.1, SaturatedFat 20.9, Cholesterol 170.8, Sodium 1124.1, Carbohydrate 66, Fiber 7.6, Sugar 14.5, Protein 58.6

ITALIAN POT ROAST WITH PASTA



Italian Pot Roast with Pasta image

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

1 (3 1/2 lb) boneless chuck roast
salt & fresh ground pepper
2 tablespoons vegetable oil
1 medium onion, chopped medium
1 small carrot, chopped medium
1 small celery rib, chopped medium
2 cloves garlic, minced
10 ounces white button mushrooms, cleaned and quartered
2 teaspoons sugar
1/2 cup low sodium chicken broth
1/2 cup low sodium beef broth
1/2 cup dry red wine
1 can diced tomato, with juice
1 sprig fresh thyme
1 sprig fresh rosemary
1 (6 ounce) can tomato paste
cooked pasta, of your choice

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 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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ITALIAN POT ROAST RECIPE | MYRECIPES
Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker. Advertisement. Step 2. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned. Step 3. Place roast on …
From myrecipes.com


CLASSIC ITALIAN BEEF POT ROAST - A BEAUTIFUL PLATE
2015-03-13 Instructions. Prepare Marinade (24-36 hours in advance): Heat oil in a large saucepan over medium heat. Add celery, onions, and carrot and saute for 7 to 8 minutes, or until they are lightly caramelized. Add garlic, bay leaves, rosemary sprigs, and whole peppercorn, pour in wine, and bring mixture to a boil.
From abeautifulplate.com


ITALIAN STYLE POT ROAST IN TOMATO SAUCE - LIFE ON THE MEDITERRANEAN
2019-01-30 Cook about 10 minutes. Let the Italian Beef Roast cook: Add the bacon back to the pot along with the roast. Add the tomato paste, the chopped tomatoes, the oregano and the remaining 2 cups of beef broth. Add salt and pepper to taste. Get the pot boiling, then reduce to a simmer and let it cook for around 4 hours.
From lifeonthemediterranean.com


ITALIAN-STYLE POT ROAST - CALI GIRL IN A SOUTHERN WORLD
Instructions. Preheat the oven to 250 degrees. Rinse the roast in water and pat dry with paper towels. Salt and pepper the roast on all sides. In a large dutch oven on the stove over medium heat, brown the roast on all sides in olive oil.
From caligirlinasouthernworld.com


ITALIAN POT ROAST RECIPE -SUNSET MAGAZINE
1. In an 8- to 10-quart covered pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook until barely tender to bite, 8 to 10 minutes. 2. Meanwhile, in a 12-inch nonstick frying pan or 5- to 6-quart nonstick pan over high heat, stir onion, mushrooms, celery, and ham in olive oil until onion begins to brown, 10 to 15 ...
From sunset.com


ITALIAN POT ROAST RECIPE | MYRECIPES
Discard any solidified fat from pot roast and sauce. Scrape sauce from meat into onion-tomato mixture. Cut beef across the grain into 1/4-inch-thick slices and lay over onion-tomato sauce; cover and simmer over low heat until beef is hot, 7 to 10 minutes. Add salt and pepper to taste.
From myrecipes.com


ITALIAN POT ROAST - MIDWEST LIVING
Step 2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Step 3. Reserve one-third of the roast and 2 cups of the sauce; store as directed below. Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese.
From midwestliving.com


ITALIAN POT ROAST RECIPE - FOOD FANATIC
2014-02-15 Place in a slow cooker with the heat on low. Mix together the tomatoes, garlic, Italian seasoning and onion powder. Pour over the beef roast. Cook on low for 8 to 10 hours or until beef is very tender. Season with more salt and pepper to taste. Slice the meat and serve the meat and gravy over pasta, rice or bread.
From foodfanatic.com


HEARTY ITALIAN POT ROAST | CANADIAN LIVING
Reduce heat to medium. Add remaining oil to Dutch oven; cover and cook garlic, bay leaves, onion, carrots, celery and fennel seeds, stirring occasionally, until softened, about 8 minutes. Increase heat to medium-high; stir in cocoa powder, rosemary and mushrooms. Add wine; cook, scraping up any browned bits, for 5 minutes.
From canadianliving.com


ITALIAN POT ROAST RECIPE - LAURA IN THE KITCHEN
3) Preheat a large pot over high heat with 2 Tbsp of the olive oil, add the beef and brown on all sides. Remove from the pan and reduce the heat to medium. Add the remaining tbsp of olive oil and add in the carrots, onion and celery, season with salt and pepper and let them cook for about 5 to 6 minutes. 4) Add the beef back in along with the ...
From laurainthekitchen.com


ITALIAN POT ROAST RECIPE | PBS FOOD
Directions. With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 ½ teaspoons salt and 1 teaspoon pepper. In a large skillet, heat ...
From pbs.org


ITALIAN POT ROAST - THE PIONEER WOMAN
2012-10-22 Preheat oven to 275 degrees. Throw chuck roasts into a large, heavy pot. Pour on the roasted red peppers, the drained artichoke hearts, and the sun dried tomatoes. If the sun dried tomatoes are packed in oil, drizzle in about a tablespoon of the oil. Add onions, garlic cloves and beef broth, then place the lid on the pot and cook in the oven ...
From thepioneerwoman.com


ITALIAN POT ROAST | THE MODERN PROPER
Preheat the oven to 350°. Season the beef with the salt. In a large dutch oven heat the olive oil over medium-high, until glistening. Add the beef to the pot in batches and cook until browned on all sides, about 15 minutes total.
From themodernproper.com


ITALIAN POT ROAST (STRACOTTO) AND PARMESAN POLENTA
2022-01-23 To Make the Italian Pot Roast. Sprinkle roast liberally with salt and pepper. In a Dutch oven or large pot, heat the Canola oil and brown the roast on all sides. Add the onions, mushrooms, celery, carrots, garlic, and all of the spices and saute for about 6-8 minutes until softened. Add the broth, wine, tomato sauce, and larger carrot pieces to ...
From creative-culinary.com


ITALIAN POT ROAST WITH PENNE | BETTER HOMES & GARDENS
2022-02-09 Better Homes & Gardens. Gardening; Home Improvement Ideas; Cleaning and Organizing; Recipes and Cooking
From suropanchi.com


PENNE DRESSED WITH POT ROAST BEEF SAUCE ( PENNE AL SUGO D'ARROSTO )
To combine pasta with pot roast beef sauce is a classical Italian recipe. Every family has his own recipe and this sauce can be with or without tomatoes. Now I'm going to show you my personal recipe. Penne are combined with the gravy of pot roast beef in tomato sauce. Fantastic! difficulty: easy. time: 55 minutes. calories: (kCal)
From d4wnx6oar8345.cloudfront.net


THE ULTIMATE ITALIAN POT ROAST - ENZA'S QUAIL HOLLOW KITCHEN
2021-10-29 Instructions. Preheat the oven to 325°. Pat dry the chuck roast. Salt and pepper the meat on both sides. Sprinkle with pan searing flour and pat it on with your hand so that the seasoning is sealed in. Heat 2 tbsp. of olive oil in a oven safe dutch oven. Add the roast and brown on all sides, about 5 minutes per side.
From enzasquailhollowkitchen.com


ITALIAN POT ROAST WITH PENNE - PINTEREST.COM
Sep 11, 2020 - Explore Phyllis Jones's board "Italian Pot Roast with Penne" on Pinterest. See more ideas about pot roast, beef recipes, cooking recipes.
From pinterest.com


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