Maggianos Diavolo Sauce Recipe Recipe For Potato

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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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