Italian Style Pot Roast Recipes

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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 (STRACOTTO)



Italian Pot Roast (Stracotto) image

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

3 large cloves garlic, peeled
1 (3-pound) rump or boneless chuck roast
4 tablespoons olive oil
1 pound onions, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup robust dry red wine
1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped
1 tablespoon tomato paste
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper to taste

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



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



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.

CHICAGO ITALIAN BEEF (POT ROAST STYLE)



Chicago Italian Beef (Pot Roast Style) image

Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.

Provided by Jeff Mauro, host of Sandwich King

Time 21h25m

Yield 4 servings

Number Of Ingredients 27

1 boneless beef chuck eye roast (about 3 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 soft, hinged sub or hoagie rolls
Homemade Hot Giardiniera, recipe follows
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced 1/4 inch (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Steps:

  • For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
  • Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
  • Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
  • For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
  • For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
  • Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
  • Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

BEST EVER SLOW COOKER ITALIAN BEEF ROAST



Best Ever Slow Cooker Italian Beef Roast image

Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.

Provided by Teeann

Categories     World Cuisine Recipes     European     Italian

Time 6h10m

Yield 8

Number Of Ingredients 7

1 (3 pound) beef chuck roast
1 onion, quartered
1 (10.5 ounce) can beef broth
1 (1 ounce) packet dry au jus mix
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
  • Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g

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-STYLE POT ROAST



Italian-Style Pot Roast image

Sprinkled with Parmesan and served with polenta, this Italian-Style Pot Roast will have you looking forward to Sunday dinner all weekend long.

Provided by My Food and Family

Categories     Beef

Time 3h5m

Yield Makes 8 servings.

Number Of Ingredients 13

2 tsp. oil
1 boneless beef chuck eye roast (3 lb.)
2 small onions, cut lengthwise in half, then sliced crosswise
2 cloves garlic, sliced
1/4 cup chopped fresh parsley, divided
2 cans (15 oz. each) great Northern beans, drained
1 can (28 oz.) diced tomatoes, drained
4 large carrots, peeled, cut into 1-inch-thick slices
3/4 cup pitted Kalamata olives, cut in half
1 can (14.5 oz.) 25%-less-sodium beef broth
1/2 cup A.1. Original Sauce
1/4 cup KRAFT Grated Parmesan Cheese
4 cups hot cooked polenta

Steps:

  • Heat oven to 350ºF.
  • Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides. Remove meat from pan, reserving drippings in pan. Add onions and garlic to reserved drippings; cook and stir 5 min. or until onions are crisp-tender. Remove from pan.
  • Return meat to Dutch oven; top with onion mixture and 2 Tbsp. parsley. Add beans, tomatoes, carrots and olives to pan. Mix broth and steak sauce; pour over meat. Cover.
  • Bake 2-1/2 hours or until meat is done (160ºF). Sprinkle with cheese and remaining parsley. Serve with polenta.

Nutrition Facts : Calories 650, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 40 g

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-STYLE POT ROAST



Italian-Style Pot Roast image

Make and share this Italian-Style Pot Roast recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 3h35m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 garlic cloves, minced
2 teaspoons salt
1 teaspoon fresh ground black pepper
3 lbs eye of round roast, tied
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
1 tablespoon finely chopped fresh rosemary
1 cup red wine
1 (32 ounce) can crushed tomatoes
1 cup beef broth

Steps:

  • Make a paste of the garlic, salt, and pepper (use mortar and pestle); rub mixture all over the roast.
  • Heat oil in a Dutch oven over medium heat.
  • Brown the roast in the oil on all sides; remove roast from pan and set aside.
  • Add the onion, celery, carrot, and rosemary to the pan; stir/saute until the vegetables are softened, about 5 minutes.
  • Add in the wine; let the wine boil for about 1 minute.
  • Add in the tomatoes and beef broth; stir to blend, then return the roast to the pan.
  • Simmer (don't boil) the meat in the sauce for 45 minutes.
  • Preheat oven to 350°; place roast and sauce in a baking dish; bake, occasionally basting with sauce, for 90 minutes or until the meat is tender and is 170° on an instant-read thermometer.
  • Remove from oven and let meat rest for 20 minutes.
  • While the meat is resting, remove excess fat from sauce; boil the sauce down if it is thin.
  • Remove the string from the roast, carve, and serve with the sauce drizzled over the top.

Nutrition Facts : Calories 621.1, Fat 37.4, SaturatedFat 13.6, Cholesterol 138.5, Sodium 1334.8, Carbohydrate 16, Fiber 3.4, Sugar 8.1, Protein 46.9

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

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From theslowroasteditalian.com


STRACOTTO: ITALIAN-STYLE POT ROAST - ITALIAN SONS AND DAUGHTERS OF …
2018-10-02 1 – beef chuck roast, 2-1/2 to 3 pounds 2 tablespoons olive oil (for browning) 1-1/2 cups red wine (Chianti, Primitivo, Sangiovese, etc.) 2 cups beef broth 1 large Vidalia or Walla Walla (sweet onion), diced or sliced–your choice (a texture difference) 4-5 plum tomatoes, diced (alternate: 14.5 ounce can diced or crushed tomatoes)
From orderisda.org


"ITALIAN STYLE" POT ROAST!!! - PROUD ITALIAN COOK
2007-11-12 2/3rds of a bottle of good red wine. 1 1/2 cups of beef stock. Stud the beef with garlic slices, then salt and pepper all over on both sides. Heat up your pan till it’s extremly HOT! Put olive oil in pan and sear meat on both sides till it’s nicely carmelized. Take out the meat and throw in at least 6 whole garlic cloves that have been ...
From prouditaliancook.com


ITALIAN POT ROAST | BETTER HOMES & GARDENS
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 bhg.com


EASY CROCK POT BEEF WITH ITALIAN SEASONINGS RECIPE
2022-05-22 Season beef on both sides with salt and pepper. Add olive or vegetable oil to a heavy skillet and brown roast well on both sides. Place pot roast in a slow cooker . Combine au jus mix, Italian salad dressing mix, beef broth and water and pour over roast. Cover and cook on low for 8 to 10 hours, or until beef is very tender.
From thespruceeats.com


ITALIAN-STYLE INSTANT POT ROAST | KITCHEN DREAMING
2017-12-09 Place beef roast down in a 6-quart Instant Pot or Electric Pressure Cooker. If desired, seer on all sides for color. Mix tomato sauce with red wine and pour on top. Add bay leaves. Secure lid and set lid to seal. Set on Manual with the warming feature off (press manual button twice on Instant Pot to turn warming off) for 60 minutes.
From kitchendreaming.com


ITALIAN-STYLE POT ROAST - EVERYBODYLOVESITALIAN.COM
2021-10-01 Pre heat the oven to 350 degrees. Place the pot roast in a roasting pan. Add the vegetable mixture and potatoes to the pan. Add the bay leaves, rosemary, wine, tomatoes, parsley and remaining beef broth. Cook covered for 2 and a half to 3 hours turning the roast once. Plate the beef surrounded with the vegetables and potatoes.
From everybodylovesitalian.com


INCREDIBLE ITALIAN POT ROAST | HOW TO FEED A LOON
2018-03-03 On a large plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Turn the roast in the seasoned flour, shaking off any excess. In a large skillet, heat the butter and oil over medium-high heat. Add the roast and cook, turning occasionally, until browned on all sides, about 8 - 10 minutes.
From howtofeedaloon.com


ITALIAN-STYLE POT ROAST - CALI GIRL IN A SOUTHERN WORLD
In a large dutch oven on the stove over medium heat, brown the roast on all sides in olive oil. Remove the roast and let it rest on a cutting board or a plate. Meanwhile, saute the onions in the olive oil and juices from the roast in the dutch oven until they are translucent. Then, add the garlic and saute for about 30 seconds.
From caligirlinasouthernworld.com


3 JOHNNY CARINO'S ITALIAN POT ROAST RECIPE | RECIPE SELF
2020-08-17 Retrench fat from juices in slow cooker and whisk in Italian seasoning and tomato paste. Whisk together water and cornstarch in a small dish to make it smooth and add to juices in a slow cooker, stir to blend well. Rise cooker heat to high. Finally, cover and cook (for about 40 minutes) to thicken the mixture.
From recipeself.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


POT ROAST, ITALIAN STYLE RECIPE - RECIPELAND.COM
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
From recipeland.com


ITALIAN POT ROAST RECIPE (STRACOTTO) AND OVEN-BAKED GORGONZOLA …
2020-02-15 Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well. Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast. After approximately 30 minutes, stir, add Gorgonzola and butter and stir again.
From fromachefskitchen.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


CROCK POT ITALIAN STYLE POT ROAST - THE KITCHEN WHISPERER
2014-10-26 Instructions. Layer onions, garlic and carrots on the bottom of your 5qrt crock pot bowl. Season roast with salt and pepper and place on top of vegetables in cooker. Place the potatoes around the roast; cut in half if need be. *If cutting in half face the cut half down.
From thekitchenwhisperer.net


ITALIAN POT ROAST RECIPE - LAURA IN THE KITCHEN
Sprinkle over the flour and rub it all over. 2) Bring 1½ cups of water just up to a boil and add in a small bowl along with the porcini mushrooms and let them re-hydrate. 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.
From laurainthekitchen.com


ITALIAN BEEF SANDWICHES, POT ROAST-STYLE | MIDWEST LIVING
Roast, uncovered, until very tender, 31/2 to 4 hours, turning roast every 30 minutes. Step 5. Transfer roast to a cutting board and tent with foil. Strain the jus in pot through a fine-mesh sieve into a bowl. Skim and discard any fat. Return jus to the pot. Bring to a simmer and adjust seasoning, if necessary.
From midwestliving.com


ITALIAN POT ROAST RECIPE | MYRECIPES
To make ahead, chill baked roast overnight. Cut into thin slices, and place in a 13- x 9-inch baking dish. Top with gravy. Bake at 350&deg; for 30 minutes or until thoroughly heated. Serve with roasted potatoes.
From myrecipes.com


EASY ITALIAN CROCK POT ROAST - RECIPES THAT CROCK!
2022-01-04 3 lb beef roast (You can use whatever roast cut you can find since we are cooking it on low for 8-10 hours, even a tougher cut of meat will become wonderfully tender.) 4 medium Russet potatoes, peeled and cut into wedges. 16 oz bag baby carrots. 16 oz bottle Italian Dressing. Salt to taste, if desired.
From recipesthatcrock.com


BROOKE SHIELDS' ITALIAN POT ROAST WITH POTATOES & CARROTS
This flavorful pot roast dinner features a chuck roast that's seared crisp on the stove and slow roasted in the oven with carrots, potatoes, tomatoes, onion and garlic. And with the addition of fresh thyme, bay leaf and beef stock, this simple recipe packs delicious flavor everyone will love. Prep time: 15 min. Cook time: 4.5 hours.
From gooddishtv.com


EASY SLOW-COOKER ITALIAN FLAVORED POT ROAST RECIPE
2018-04-15 Sprinkle Worcestershire sauce evenly over top of roast. Sprinkle salt, pepper & seasoning evenly over top of roast. Press garlic & sprinkle over roast. Add wedges of onion evenly around roast. Cover and cook until the internal temperature of the roast is 160 degrees. (on low around 7 hours or on high 4 hours, depending upon your slow cooker)
From texashomesteader.com


ITALIAN STYLE POT ROAST IN TOMATO SAUCE - LIFE ON THE MEDITERRANEAN
2019-01-30 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


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