ITALIAN POT ROAST
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
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.
NANA'S ITALIAN ROULADE
My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It's unique and really special in our family. -Roseanne McDonald, Days Creek, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.
Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 1491mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 4g fiber), Protein 26g protein.
NANA'S PORTUGUESE ROAST CHICKEN AND POTATOES
Steps:
- Preheat oven to 375 degrees F. Pour water into a roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done.
- Note: Both recipes can be cooked simultaneously in the same oven.
- (all measurements are approximate) .
- Preheat oven to 375 degrees. This recipe is made in a ceramic cooker. To prepare the cooker, soak the cover for 15 minutes, and spray the bottom with any non-stick coating. Mix first 5 ingredients, set aside. Wash the chicken and pat it dry. Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all over the chicken skin. Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a pinch or so of the dry Italian seasoning on top as well. Cover and cook at 375 degrees for 2 hours. About 1 to 1 1/2 hours into the cooking time, check the chicken. If there is liquid half-way up the chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue cooking. If it's not halfway up the chicken, just leave whatever juices are in there and continue cooking.
NANA'S POT ROAST
My Nana cooked this on Sunday's in the winter, it has the best flavor. If the gravy isn't thick enough when it's done add a flour slurry to thicken to desired consistency.
Provided by PJNNH
Categories One Dish Meal
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Flour and brown Roast on all sides.
- Mix Water, Soup Mix and Mushroom soup together.
- Add mixture and roast to dutch oven, cover tightly.
- Cook at 300deg for 2-2-1/2 hrs or until internal temp reaches 140deg.
- I add carrots and celery to cook with roast for added flavor, but I cook vegetables for serving separately so they don't get too mushy.
NANA'S ITALIAN POT ROAST RECIPE
Provided by charlotteh371
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees. Liberally season both sides of beef with salt and pepper. Don't be shy. They will need lots of flavor. Add olive oil to large pot over medium high heat on stove. Once olive oil is hot, add beef to pot and deeply brown on all sides then remove from pot. Scrap the bottom of the pan to get the flavor back into the oil. Next add chopped onion and sweat them for a few minutes until they start to soften and turn golden. Add in minced garlic and only cook for 1 minute. Pour in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer. Lastly return browned beef to pot and submerge in the sauce. Bake covered for 3 1/2- 4 1/2 hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. This will depend on the thickness of beef. Remove pot from oven and gently ladle the oil off the top of the sauce which has settled. Simmer over medium low heat to thicken sauce. Cook pasta according to instructions on package and drain. Serve completed gravy by adding pasta to serving platter, topping with meat and gravy and garnishing with chopped parsley and parmesan cheese.
NANA'S ITALIAN HOLIDAY CREAM CAKE
A delicious holiday cake that all will enjoy! Looks beautiful. Sprinkle top with chopped nuts.
Provided by angelicvisions66
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
- Beat 1/2 cup margarine and shortening in a bowl with an electric mixer until creamy. Beat in sugar. Beat in egg yolks until smooth.
- Combine flour and baking soda in a bowl. Add to the margarine mixture in batches, alternating with buttermilk, until batter is smooth. Mix in 1 teaspoon vanilla extract; add pecans and coconut.
- Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the batter. Pour into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes; invert onto a cooling rack. Cool completely, about 30 minutes.
- Beat cream cheese and 1/4 cup margarine in a bowl until smooth; stir in confectioners' sugar. Beat in 1 teaspoon vanilla extract until frosting is combined.
- Spread frosting onto the cooled cake layers. Stack cakes; frost top and sides.
Nutrition Facts : Calories 750.6 calories, Carbohydrate 95.7 g, Cholesterol 98.8 mg, Fat 38.9 g, Fiber 2.6 g, Protein 8.2 g, SaturatedFat 12.4 g, Sodium 373.8 mg, Sugar 76.2 g
NANA'S CROCK POT POT ROAST
This recipe was basically a throw together dinner that turned out amazingly good. DH said it tasted just like how his Nana used to make pot roast. Even the kids loved it...definitely a keeper! We used vegetables from our garden, surely you can adjust the kind of vegetables to your liking though!
Provided by Daisydukex3
Categories One Dish Meal
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in crock pot. Add water until everything is submerged. Cook on low 8 hours.
- To serve: remove meat to platter, remove vegetables with a slotted spoon to a large bowl.
- For Gravy: keeping crockpot on low, add gravymaster (approx. 1 tbsp) pepper to taste, and flour to liquid in pot. Mix with wire wisk, adding flour and pepper until desired consistency is reached. Strain through a fine mesh colander into gravy bowl, and serve over meal.
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