Italian Puttanesca Pot Roast Recipes

ITALIAN PUTTANESCA POT ROAST

Steps:

• In a large covered casserole or crock pot, drizzle the oil.
• Place 1/2 the chopped onions, mushrooms, sun-dried tomatoes, parsley, capers and a little marinara sauce in the casserole.
• Place the meat on top and season well with salt and pepper.
• Layer the remaining onion, mushrooms, sun dried tomatoes, parsley, capers and marinara sauce on top.
• Cover dish and place in a 260 degree oven for 5 to 6 hours depending on the thickness of your cut of meat. It should be falling apart when it is ready. It might be wise, if you are using a thick hunk of meat, to cut it into pieces before assembling and cooking the dish.
• Shred the meat, remove any bones and large pieces of fat and discard them, drain off the liquid fat (I do this into a bowl which I refrigerate so I can retrieve the non-fatty part that sinks to the bottom). Stir it around to distribute the ingredients.
• Sprinkle with the olives and feta cheese.
• Serve over pasta, rice or with a French baguette with a nice Romaine salad and a good glass of Cabernet Sauvignon.

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.